High-Protein Lentil and Grilled Chicken Power Salad

• 1 cup dry green or brown lentils, rinsed
• 4 boneless, skinless chicken breasts (about 1.25 lbs)
• 2 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 4 cups mixed salad greens (spinach, arugula, romaine, or your choice)
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• For the dressing: 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon water (more as needed)
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Cook the lentils: Place rinsed lentils in a medium saucepan and cover with water by 2 inches. Bring to a boil, reduce to a simmer, and cook uncovered for 20-25 minutes until lentils are tender but not mushy. Drain and set aside to cool.
2. Prepare the chicken: In a small bowl, mix 1 tablespoon olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. Rub this marinade onto the chicken breasts evenly.
3. Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes, then slice thinly.
4. Make the lemon-tahini dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, water, salt, and pepper. Adjust thickness by adding more water as needed for a creamy, pourable consistency.
5. Assemble the salad: In a large bowl, combine salad greens, cucumber, cherry tomatoes, red onion, parsley, and cooled lentils. Drizzle with half of the dressing and toss gently to coat.
6. Serve: Divide the salad onto plates or containers and top with sliced grilled chicken. Drizzle remaining dressing on top or serve on the side.
7. Optional: Garnish with extra parsley or a sprinkle of toasted pumpkin seeds for crunch.

Chef tips

• If you don’t have a grill, cook the chicken in a hot skillet over medium-high heat with a little olive oil for similar results.
• Lentils can be cooked ahead and stored in the fridge for up to 3 days to save prep time.
• For a vegan variation, replace chicken with grilled tofu or roasted chickpeas, and substitute tahini dressing with a lemon-olive oil vinaigrette.
• Rinse and drain canned lentils if using instead of cooking dried ones for a quicker option, but reduce dressing amount slightly as canned lentils are moisture-rich.