Lentil & Chicken Spring Salad (Print Version)

Tender lentils, roasted chicken, peppery arugula, and pickled onions tossed in tangy mustard dressing. Refreshing and protein-rich.

# What You Need:

→ Salad

01 - 1 cup dry green or brown lentils, rinsed
02 - 2 cups cooked, shredded roasted chicken breast, 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 evenly.
05 - Divide among four plates and serve immediately for optimal freshness.

# Expert Tips:

01 -
  • It uses up leftovers brilliantly and turns them into something that feels brand new and exciting.
  • The mustard dressing clings to every lentil and leaf, making each bite punchy and alive.
  • You get serious protein and fiber without any heaviness or guilt afterward.
  • It holds up beautifully in the fridge, so you can make it ahead and actually enjoy your lunch break.
02 -
  • Don't skip rinsing the lentils or they can taste dusty and dull no matter how good your dressing is.
  • Let the lentils cool for a few minutes before tossing or they'll wilt the arugula into sad, soggy greens.
  • If your dressing separates, just whisk it again right before pouring and it will come back together beautifully.
03 -
  • Make your own pickled onions by soaking thinly sliced red onion in vinegar, sugar, and salt for 30 minutes, they're so much better than store-bought.
  • Use a rotisserie chicken to save time and add even more flavor from the seasoned, roasted skin.
  • Taste the dressing before you toss and adjust the honey or vinegar to match your mood that day.
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