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Chicken with tarragon, lentil salad recipe

Chicken with tarragon, lentil salad recipe

2 ratings

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  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 585 calories / serving


  • 150g lentilles verte
  • 600g skinless chicken breasts
  • 200g mozzarella, thickly sliced
  • 8 slices Parma ham
  • 3 tbsp olive oil
  • 5 spring onions, sliced
  • 3 tomatoes, diced
  • 2tbsp sun-dried tomatoes, chopped
  • ½tbsp chopped tarragon
  • juice of ½ lemon
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    10g 50%
  • Sugars

    0g 0%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 21.1g Protein 60.8g Fibre 4.9g


  1. Preheat the oven to 200°C (400°F) Gas Mark 6. Cook the lentils according to the pack instruction, then drain and refresh under cold water.
  2. Cut each chicken breast in half, but not completely through, so you can open it out flat. Place 2-3 slices of mozzarella onto one half of the chicken and then fold it back together. Wrap 2 slices of Parma ham around each chicken breast.
  3. Heat 1 tbsp olive oil in a frying pan and sear the chicken breasts for 3-4 minutes on each side. Place in the oven to cook for 8-10 minutes. Meanwhile, mix together the lentils, spring onions, tomatoes and tarragon, and toss with the remaining olive oil and lemon juice. Cut into a thick portion of chicken and check that it is cooked through, with no pink showing. Serve the chicken breast on a bed of lentils.

See more Salad recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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