Spring Chicken Salad

• 300 g chicken tenders
• 1 tsp mixed herbs, dried
• 400 g tin brown lentils
• 60 g mixed leaves
• 100 g green beans, ends trimmed and cut in half
• 1 cup green peas, frozen
• .25 cup parsley, roughly chopped
• 2 tsp dijon mustard
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil