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Photo of Spicy baked chicken and lentil salad by WW

Spicy baked chicken and lentil salad

2 - 6
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Toss the salad while the chicken bakes and your delicious dinner is done!


Lentils, canned, rinsed, drained

480 g, (2 x 440g cans)

Ground all spice

2 tsp

Raw skinless chicken breast

450 g, (500g fat trimmed)


50 g

Baby spinach leaves

50 g

Cherry tomatoes

150 g, halved


1 stick(s), stalk, thinly sliced

Lebanese cucumber

1 medium, sliced

Green capsicum

1 medium, thinly sliced

Balsamic vinegar

½ tbs

Olive oil

1 tbs, extra virgin

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Place seasoning in a medium bowl. Add chicken and turn to coat. Place chicken on prepared tray and bake for 15–20 minutes or until cooked through. Cover chicken with foil and rest for 5 minutes before slicing thickly.
  2. Meanwhile, combine lentils, rocket, spinach, tomatoes, celery, cucumber and capsicum in a large bowl. Add vinegar and oil and toss to combine.
  3. Divide lentil salad among serving plates and top with chicken. Season with freshly ground black pepper and serve.