Grilling peaches makes them extra juicy and sweet, providing a perfect counterpoint to grilled chicken and earthy French lentils in this warm, main course salad. Dark green French lentils hold their shape while cooking, which makes them ideal for salads. Find them in the bulk section of the supermarket.
Active time: 15 minutes | Total time: 40 minutes
Grilled Chicken, Lentil and Peach Salad
Ingredients
- 1/2 cup (95g) French green lentils (lentils du puy)
- 3 cups (720g) water
- 3/4 tsp salt, divided
- 2 1/2 tbsp olive oil
- 2 tbsp shallots, finely chopped
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 3 garlic cloves, finely chopped
- 1/4 tsp black pepper
- 4 (6 oz./170g) boneless skinless chicken breasts
- 2 large (175 g) peaches, halved and pitted
- 1/2 cup (12g) loosely packed mint leaves, torn
- 1/2 cup (12g) loosely packed basil leaves, torn
Directions
In a small saucepan, combine the lentils with 3 cups (720g) water and 1/2 tsp salt. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, about 25 minutes. Drain.
While the lentils are cooking, preheat a grill over medium heat (375–400°F).
In a medium bowl, combine the remaining 1/4 tsp salt, oil, shallots, vinegar, mustard, honey, garlic, and pepper.
Transfer 2 tbsp of the dressing to another bowl. Add the chicken and toss to coat. Set the remaining dressing aside for serving.
Place the chicken and peach halves (cut side down) on the grill. Cook the chicken for about 5 minutes per side, or until it reaches 165°F (74°C). Grill the peaches for about 5 minutes, until lightly charred and softened.
Transfer the chicken and peaches to a cutting board and let rest for 5 minutes. Slice the chicken and cut the peaches into bite-size pieces.
Divide the warm lentils among 4 plates. Arrange the chicken and peaches over the top, then sprinkle with mint and basil. Drizzle each salad with 1 1/2 tbsp of the remaining dressing and serve warm.
Serves: 4 | Serving Size: 1/4 of the lentils, 1 chicken breast, 1/2 peach, 1/4 cup herbs, 1 1/2 tablespoons dressing
Nutrition (per serving): Calories: 490; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Cholesterol: 145mg; Sodium: 617mg; Carbohydrate: 27g; Dietary Fiber: 8g; Sugar: 12g; Protein: 59g
Nutrition Bonus: Potassium: 640mg; Iron: 15%; Vitamin A: 13%; Calcium: 5%
Originally published July 2018; Updated March 2026