Chicken and lentil salad with honey mustard dressing

Instructions

1 Spray a small non-stick frying pan with oil and place over a medium-high heat. Cook chicken fillets for 3–4 minutes, until browned and cooked through, evenly sprinkling with lemon zest and black pepper while cooking. Slice thickly.

2 Meanwhile, microwave, boil or steam beans for 2 minutes, or until just tender. Drain and refresh under cold water. Drain again.

3 In a small bowl, whisk dressing ingredients together.

4 In a medium bowl, place beans, lentils, rocket and tomatoes. Toss to combine and transfer to a plate. Top with chicken and drizzle over dressing. Scatter salad with crumbled feta and serve.