Step 1: If using dry lentils, cook them according to package directions until tender (can be done ahead). If using pre-cooked, rinse well. Thinly slice the chicken breast.

Step 2: Heat a non-stick pan over medium-high heat. Add a small amount of olive oil (from the total). Season chicken with salt and pepper and pan-sear for 3-4 minutes per side, or until cooked through. Remove and let rest, then dice.

Step 3: While chicken cooks, dice cucumber, halve cherry tomatoes, thinly slice red onion, and chop bell pepper. In a large bowl, combine cooked lentils, diced chicken, and all chopped vegetables. Drizzle with remaining olive oil and lemon juice. Chop fresh parsley and add to the salad. Toss gently to combine. Serve immediately.