Photo of Pan-fried chicken with green olive dressing & lentil salad by WW

Pan-fried chicken with green olive dressing & lentil salad

Points® value
Total Time
25 min
15 min
10 min
This gremolata-style dressing also works well spooned over grilled fish or roast pork


Olives, in Brine

40 g

Parsley, fresh

2 tablespoon(s), leaves picked and chopped, plus extra whole leaves to serve

Lemon Juice, Fresh

2 tablespoon(s)

Olive Oil

1 tablespoon(s)

Green or Brown Lentils, cooked

1 can(s), large, drained, drained and rinsed


1 individual, extra large, thinly sliced

Red onion

½ small, finely diced

Cherry Tomatoes

200 g, halved

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

500 g, 2 x 250g fillets, halved horizontally

Sourdough Bread

4 serving(s)


  1. In a mini food processor, blitz the olives with half the parsley, lemon juice and olive oil. Add 2 tsp warm water and blitz again until the mixture is a pesto-like consistency.
  2. Combine the lentils, cucumber, onion, tomatoes and remaining parsley in a bowl. Drizzle over the rest of the lemon juice and olive oil, then season to taste.
  3. Meanwhile, mist a nonstick griddle pan with cooking spray and cook the chicken over a medium-high heat for 3-4 minutes on each side.
  4. Divide the salad and lemon slices between plates. Top with the chicken, olive dressing and extra parsley, then serve with the toast.