Step 1 Combine chicken, balsamic and 1 garlic clove in a non-metallic bowl. Cover with plastic wrap and place in refrigerate for 15 minutes to marinate.

Step 2 Combine lentils, tomatoes, onion, parsley and remaining garlic clove in a glass bowl. Season with freshly ground black pepper.

Step 3 Heat a non-stick frying pan over medium heat. Lightly brush chicken with olive oil. Cook for 3 minutes each side or until browned and cooked. Transfer to a plate. Brush with mustard. Cover with foil and rest for 5 minutes.

Step 4 Add bread cubes tp lentil mixture, then divide salad between plates. Cut chicken into 1cm-thick slices and arrange over salad. Serve with lemon wedges.