Pin it The first spring afternoon I threw this salad together, I was working with leftovers and a craving for something that didn't feel like heavy winter food. The mustard dressing was actually an accident, I'd meant to make a vinaigrette but grabbed the wrong jar, and that sharp tang against the sweet lentils became the kind of happy mistake I now make on purpose. My roommate walked in, took one bite of my experimental lunch, and demanded the recipe before I'd even figured out if it was good enough to repeat.
Last summer, I made this for a picnic that nearly got rained out, and something about the bright flavors and hearty textures made everyone forget the grey sky entirely. My friend Sarah, who claims to hate salads, went back for thirds and finally admitted she'd been eating them wrong her whole life. Now whenever I see arugula at the farmers market, I think of that afternoon and how the right combination of ingredients can turn doubters into believers.
Ingredients
- 1 cup (200 g) dry green or brown lentils: I've found green lentils hold their texture better than red ones, giving each bite a satisfying little pop instead of turning mushy
- 2 cups (300 g) cooked, shredded roasted chicken:Using a rotisserie chicken from the grocery store has saved me countless hours, though leftover roasted chicken works beautifully too
- 4 cups (100 g) fresh arugula:The peppery kick is non negotiable here, baby spinach just doesn't give you that same bright contrast against the creamy lentils
- ½ cup (60 g) pickled red onions:These add a tangy crunch that makes the whole salad sing, and they keep in the fridge for weeks so I always have a jar ready
- 1 cup (150 g) cherry tomatoes, halved:Optional but worth it for that burst of sweetness that cuts through the mustard
- ½ cucumber, sliced:I leave the skin on for extra crunch and color
- 3 tbsp extra virgin olive oil:Good quality olive oil makes a noticeable difference in the dressing's richness
- 1½ tbsp Dijon mustard:The backbone of the whole dish, don't be tempted to use yellow mustard
- 1 tbsp white wine vinegar:Adds brightness without overpowering the other flavors
- 1 tsp honey:Just enough to mellow the mustard's edge and help the emulsion come together
- 1 small garlic clove, minced:Fresh garlic beats powdered every time, use a microplane if you want it to really disappear into the dressing
- ½ tsp sea salt:Adjust based on whether your chicken was already seasoned
- ¼ tsp freshly ground black pepper:White pepper works too if you want to avoid black specks in your dressing
Instructions
- Cook the lentils until perfectly tender:
- Place the rinsed lentils in a saucepan with 3 cups (720 ml) water and bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until they're tender but still hold their shape. Drain them well and let them cool slightly, because hot lentils will wilt your arugula into sadness.
- Whisk together the mustard dressing:
- In a small bowl, combine the olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, salt, and pepper, whisking vigorously until the mixture thickens and turns creamy. I like to let it sit for a few minutes to let the garlic mellow out slightly before tossing.
- Assemble everything in a large bowl:
- Combine the cooled lentils, shredded chicken, fresh arugula, pickled onions, cherry tomatoes, and cucumber in a large bowl, leaving enough room to toss without making a mess.
- Dress and toss gently:
- Pour the mustard dressing over the salad and toss everything together gently until every ingredient is lightly coated, being careful not to bruise the arugula.
- Portion and serve immediately:
- Divide among four plates and serve right away while the lentils are still slightly warm and the arugula is crisp and bright.
Pin it My dad, who has survived on steak and potatoes for sixty years, actually asked for seconds when I made this for Sunday dinner. That moment of watching someone discover that healthy food can be exciting and satisfying is exactly why I keep experimenting in the kitchen. Now it's become the default request whenever anyone asks what to bring to lunch or potluck.
Making It Your Own
I've swapped roasted turkey for the chicken when that's what I had on hand, and honestly, it works just as well. Grilled tofu or even hard boiled eggs can step in if you want to keep it vegetarian, though you might want to add some chopped walnuts for extra richness that the protein would normally provide.
Perfect Pairings
A slice of crusty sourdough bread is my favorite accompaniment, perfect for mopping up any extra dressing clinging to the bowl. On colder days, I'll serve it alongside a simple roasted squash soup to make it feel more like a complete meal without being too heavy.
Make Ahead Magic
This salad has become my go-to for busy weeks because most components can be prepped in advance. I cook the lentils and pickled onions on Sunday, shred any leftover chicken, and keep everything in separate containers until I'm ready to assemble. The arugula stays surprisingly crisp if you store it with a dry paper towel in the container.
- Store the dressing in a small jar with a tight lid, give it a good shake before using
- If the arugula starts looking tired, revive it with an ice water bath for 5 minutes
- The lentils actually taste better after a day in the fridge as they absorb more flavor
Pin it There's something deeply satisfying about a salad that feels substantial enough to be a meal while still leaving you light and energized. I hope this becomes one of those recipes you turn to without even thinking, the kind that feels like an old friend every time you make it.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can cook the lentils and prepare the dressing up to 2 days ahead. Store separately in the refrigerator. Assemble just before serving to keep the arugula crisp and fresh.
- → What proteins work as chicken substitutes?
Grilled tofu, roasted turkey, chickpeas, or white beans are excellent alternatives. Use similar quantities to maintain the protein balance and satisfy the main dish nature of this salad.
- → How do I make homemade pickled onions?
Thinly slice red onions and layer in a jar. Cover with equal parts vinegar and water, add a tablespoon of sugar and salt. Let sit for at least 30 minutes before using. They keep refrigerated for two weeks.
- → Is this salad naturally gluten-free?
Yes, all fresh ingredients are naturally gluten-free. However, always verify packaged items like mustard and pickled onions for cross-contamination or added thickeners containing gluten.
- → What would you serve alongside this salad?
Crusty bread, focaccia, or whole grain rolls complement this dish beautifully. A crisp white wine like Sauvignon Blanc pairs wonderfully with the tangy mustard dressing.
- → Can I add cheese to this salad?
Absolutely. Crumbled feta, goat cheese, or Parmesan add richness and creaminess. Add about 50 grams per serving, tossing it in just before serving to prevent it from becoming too warm.