Lentil and chicken salad

A complete, filling salad combining lentils and chicken: a double source of protein, plenty of fibre and a low glycaemic index. The perfect lunch to get you through the afternoon without an energy slump.

Preparation: 15 min  |  Cooking: 20 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 457 kcal · 40 g protein · 21 g carbohydrate · 22 g fat

Ingredients

• 150 g green lentils
• 2 chicken breasts
• 2 tomatoes
• 1 red onion
• 2 tbsp olive oil
• 1 lemon

Method

1. Cook the lentils for 18 to 20 minutes, drain and leave to cool slightly.
2. Cook the chicken and cut it into strips.
3. Mix the lentils, diced tomatoes and onion.
4. Add the chicken and dress with oil and lemon.

Nutritional benefits

This salad combines animal protein (chicken) and plant protein (lentils) for a high, filling intake. Lentils, rich in fibre and with a low glycaemic index, steady blood sugar and prolong satiety, which helps avoid the afternoon energy dip. A complete, balanced lunch.

Variations and substitutions

• With tuna or eggs (vegetarian).
• With feta for a Mediterranean touch.
• More raw vegetables: rocket, cucumber, pepper.
• With chickpeas instead of lentils.

Storage and making ahead

Keeps for 3 days in the fridge: the lentils soak up the dressing. Ideal for a lunchbox.

💡 Good to know

Cook plenty of lentils and chicken at the start of the week so you can quickly assemble several high-protein salads.

Read more

Discover more high-protein recipes · low-GI recipes · healthy & balanced recipes.

Foods in this recipe: lentils · chicken breasts · tomatoes · onion · olive oil.

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