Start by poaching the chicken to achieve that tender texture. In a medium pot, bring water to a gentle simmer. Add seasoned chicken breasts and poach for 15-20 minutes until fully cooked. Remove and shred once cooled.

While chicken cools, prepare the dressing. In a mixing bowl, combine chopped parsley and capers, add lemon juice, and whisk in olive oil until emulsified. Season with salt and black pepper to taste.

In a large serving bowl, layer in the cooked lentils, shredded poached chicken, and fresh lettuce leaves to create a hearty salad base.

Drizzle the lemon dressing over the salad base. Gently toss to ensure even coating of the dressing over all ingredients.

Serve the salad in individual bowls or keep in the large bowl for gatherings. Drizzle with extra olive oil if desired.