Fill a medium saucepan with water and put it over a high heat. Bring it to a boil and season well with salt. Add the lentils and cook for 25 minutes, until just soft through. Drain and leave to cool slightly.
Peel the garlic and throw it into the Chopper attachment of a TriBlade System Hand Blender. Cut the Parmesan into chunks and add them to the bowl with the pine nuts and all of the basil. Pour in half of the oil and pulse to create a coarse paste. Pour in the remaining oil and pulse again to combine everything.
Cut the ciabatta into 1cm cubes and tip them onto a baking tray. Drizzle over the olive oil and season with salt and pepper. Toss to coat, add the herbs and bake for 5 minutes, until golden and crisp.
Butterfly the chicken breasts by slicing across the middle of the breast but not all the way through. Bash them out with a rolling pin between 2 sheets of baking paper and rub with olive oil, salt and pepper. Preheat a cast iron griddle pan until smoking hot then grill the chicken for 3 minutes on each side until charred and well and cooked through.
Tip the lentils into a large mixing bowl. Add the pesto, salad leaves, croutons and tear in the chicken. Toss everything together and divide between your serving plates. Serves 4