On a cutting board, use a sharp knife to cut the chicken breast fillet into small strips or mini fillets.
Heat a non-stick frying pan over high heat and add the olive oil.
Sauté the chicken pieces until nicely browned on both sides, seasoning with salt and freshly ground black pepper.
On another cutting board, cut the cherry tomatoes into quarters lengthwise. Dice the cucumber, zucchini, and Florina pepper into very small cubes, and finely chop the spring onions.
Place the chopped vegetables in a bowl along with the lentils, chicken fillets, lemon juice and zest, olive oil, salt, and freshly ground black pepper.
Mix everything very well and serve the salad in individual small bowls.
