In a medium sized saute pan with a tight fitting lid, combine lentils, water and 1 teaspoon salt. Bring water and lentils to a boil, reduce heat, cover and simmer for 25-30 minutes or until lentils are tender.

While lentils cook, heat 1 tablespoon olive oil over medium heat in a sauté pan.  Add garlic, onions and celery and sauté until vegetables are softened, about 5 minutes.   Remove vegetables to a medium sized bowl.

In same pan used to cook vegetables, heat remaining oil over medium high heat.  Season chicken tenders with remaining 1/2 teaspoon salt and pepper.  Place in heated pan.  Saute on both sides until golden brown, about 3-4 minutes per side.

When lentils are tender, drain any liquid, and add lentils to vegetables.  Stir in dressing and parsley, mix well.

Spoon lentils onto a serving platter and top with chicken tenders.

Source: ChickenEveryMonth