Grilled Chicken Lentil Salad

1.Rinse the lentils thoroughly under cold water. In a medium saucepan, combine lentils with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 20-22 minutes until lentils are tender but not mushy. Drain any excess water and set lentils aside to cool.

2.While lentils cook, rinse the rice under cold water until water runs clear. In another saucepan, combine rice with 1 cup water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and allow to cool.

3.Preheat a grill pan or outdoor grill to medium-high heat. Brush chicken breasts with 2 tablespoons olive oil and season both sides with salt and freshly ground black pepper.

4.Grill chicken breasts for 5-6 minutes per side or until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest for 5 minutes before slicing into thin strips.

5.In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the lemon vinaigrette. Adjust seasoning to taste.

6.In a large mixing bowl, combine cooled lentils, rice, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley. Toss gently to combine.

7.Add the sliced grilled chicken to the bowl and drizzle the lemon vinaigrette over the salad. Toss everything together until evenly coated.

8.Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

9.Serve the salad chilled or at room temperature for a refreshing, high-protein lunch option.