Rinse lentils in cold water and drain. Bring water to a boil in a heavy nonstick pan over medium high heat. Reduce heat and add lentils. Cover and simmer about 20 minutes, or until lentils are just tender. Drain and refrigerate until cooled.
Combine next 3 ingredients in a small bowl and mix well.
Combine cooled lentils, chicken and next 4 ingredients in a medium bowl. Pour in dressing and mix gently. Cover and refrigerate at least 1 hour.
To serve, arrange salad greens on individual plates and top with chicken salad. Sprinkle with parsley.
Recipe makes 8 servings, approximately 1-cup each.