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1
Bring 3 cups water and lentils to boil in heavy medium saucepan.
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2
Reduce heat to medium-low, cover and simmer until lentils are tender, but still retain shape, about 20 minutes.
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3
Drain well.
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4
Transfer lentils to large bowl.
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5
Mix in 1 tablespoon lemon juice and 1 tablespoon oil.
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6
Cover and refrigerate.
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7
Rub chicken breasts on both sides with curry powder.
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8
Season with salt and pepper.
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9
Heat 1 teaspoon olive oil in heavy large skillet over medium-high heat.
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10
Add chicken breasts to skillet and cook until golden brown and cooked through, about 5 minutes per side.
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11
Transfer chicken to plate and refrigerate until well chilled.
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12
Add chicken broth to same skillet and bring to boil.
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13
Add cauliflower and peas and cook over high heat until vegetables are crisp-tender and most of liquid has evaporated, about 5 minutes.
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14
Add mixture to lentils.
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15
Cut chicken into 1/2-inch cubes and add to lentils along with any accumulated juices.
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16
Mix in diced tomatoes, diced cucumber, sliced green onions, sour cream and chopped fresh mint.
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17
Season salad to taste with salt and pepper.
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18
cover and refrigerate until well chilled, about 2 hours.
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19
(Salad can be prepared 1 day ahead.
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20
Keep refrigerated.
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21
Toss watercress with remaining 2 tablespoons lemon juice and 2 tablespoons oil.
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22
Season to taste with salt and pepper.
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23
Mix pear into chicken salad.
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24
Mound chicken salad in center of 4 plates.
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25
Surround with watercress.
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26
Garnish salad with tomato wedges and mint sprigs and serve.
