4 free-range chicken breasts 500g (1lb 2oz) cooked Puy lentils 100g (2oz) hazelnuts, toasted and roughly chopped 2 oranges, peeled and segmented, reserving the excess juice basil leaves, to serve for the orange dressing:
3tbsp orange juice (reserved from segmenting the oranges)
1tbsp wholegrain mustard 3tbsp olive oil
1 Either grill the chicken for 10 to 15 minutes until cooked through or cook on a ridged griddle pan.
2 For the dressing, mix the orange juice thoroughly with the mustard, then season. Gradually add the olive oil to form a smooth consistency.
3 Mix the lentils, hazelnuts and orange segments, and toss with some dressing. Divide between 4 plates, then slice the chicken breasts and sit on top of the lentils, with a scattering of basil and more dressing.
Per serving: 550 calories, 27g fat (3g saturated), 27g carbohydrate
Smart idea For a great buffet standby, slice the chicken breasts, combine with the lentil mixture and serve the dressing on the side.