In a mixing bowl, combine roughly chopped parsley leaves and capers. Squeeze fresh lemon juice over the mixture, then whisk in olive oil until emulsified.

Season the dressing with coarse sea salt and black pepper to taste, adjusting as necessary for brightness.

In a large serving bowl, add cooked lentils as the base. Shred poached chicken and scatter over lentils, then layer lettuce leaves on top.

Drizzle dressing over the salad and gently toss until evenly coated, being careful not to mash ingredients.

Let the salad sit for about 5 minutes to meld flavors while keeping the lettuce crisp.

Serve the salad immediately, optionally drizzling more olive oil on individual portions if desired.