Rinse lentils and transfer to a large pot.
Add carrots, yellow onion, 3 whole cloves garlic, chicken stock (or water) and bay leaf. Bring to a boil over medium heat. Reduce to a simmer, cover and cook for about 15-20 minutes or until lentils are tender but maintain their shape. (Cooking time may vary).
While lentils are cooking, combine dressing ingredients using a whisk and set aside.
Once lentils are cooked, drain and discard carrots, onion, garlic and bay leaf.
Place lentils into a large bowl, add dressing, gently toss to combine.
Add chicken to lentils, combine and refrigerate for 1 hour, or overnight. Just before serving, add the green onions, walnuts and parsley to chicken and lentils. Serve on top of a bed of greens, if desired.
TIP - Chicken and lentil mixture will keep in fridge for up to three days.
Recipe courtesy of Great Tastes of Manitoba