Cook the lentil first. Rinse lentils under running water pour into a small saucepan with water and salt. Bring to boil and boil for 1 minute. Turn off the heat, put the lid on and let stand !or about 5 minutes until lentils are cooked to al dente. Drain in a colander. Set aside.
Season chicken with salt and lemon pepper.
Fry the chicken fillets in a large frying pan until cooked through and golden.
Rinse and drain the spinach leaves.
Mix yoghurt and feta cheese and season to taste.
Whisk together all the ingredients for the vinaigrette.
on a large serving dish arrange lentils, baby spinach, apple, sultanas, celery fine chopped, baby spinach leaves, lettuce, capsicum and carrots grated.
Spoon over the vinaigrette. Cut chicken filets in strips and put on top of the salad.