Lentil & Chicken Spring Salad (Print Version)

Protein-rich salad combining cooked lentils, roasted chicken, fresh arugula, and tangy pickled onions tossed in mustard dressing.

# What You'll Need:

→ Salad Components

01 - 1 cup dry green or brown lentils, rinsed
02 - 2 cups cooked, shredded roasted chicken, skinless
03 - 4 cups fresh arugula
04 - 0.5 cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 0.5 cucumber, sliced

→ Mustard Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1.5 tablespoons Dijon mustard
09 - 1 tablespoon white wine vinegar
10 - 1 teaspoon honey
11 - 1 small garlic clove, minced
12 - 0.5 teaspoon sea salt
13 - 0.25 teaspoon freshly ground black pepper

# Directions:

01 - Place lentils in a saucepan with 3 cups water. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until tender but not mushy. Drain and cool slightly.
02 - In a small bowl, whisk together olive oil, Dijon mustard, vinegar, honey, garlic, salt, and pepper until emulsified.
03 - In a large bowl, combine cooked lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber.
04 - Pour the mustard dressing over the salad and toss gently to combine all ingredients.
05 - Divide among four plates and serve immediately.

# Expert Tips:

01 -
  • The mustard dressing hits that perfect spot between creamy and tangy, making even simple greens feel special
  • Its a complete meal in one bowl that actually keeps you satisfied for hours without feeling heavy
02 -
  • Lentils continue soaking up dressing as they sit, so if you're meal prepping, store the dressing separately and toss right before serving
  • Overcooking lentils is the one mistake that transforms this from elegant salad to mushy disappointment, so set that timer carefully
03 -
  • Spread cooked lentils on a baking sheet to cool quickly instead of waiting around
  • Toast some pumpkin seeds or walnuts for the last 2 minutes of lentil cooking time, then sprinkle on top for added crunch
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