Lentil & Chicken Spring Salad (Printable version)

Protein-rich salad combining tender lentils, roasted chicken, fresh arugula, and tangy pickled onions with mustard dressing.

# What you need:

→ Salad

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

# Steps to follow:

01 - Place lentils in a saucepan with 3 cups water. Bring to a boil, reduce heat, and simmer uncovered for 20 to 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.
05 - Divide among four plates and serve immediately.

# Expert tips:

01 -
  • The dressing hits that perfect balance between sharp mustard and gentle honey, making even simple greens feel restaurant worthy
  • Its the kind of meal that leaves you energized instead of weighed down, exactly what I need on busy weekdays
02 -
  • The lentils continue absorbing dressing as they sit, so if you're meal prepping, store the dressing separately and toss right before serving
  • Overcooking the lentils is the fastest way to ruin this salad, check them at 18 minutes and every few minutes after
03 -
  • Make your own pickled onions by soaking thin slices of red onion in equal parts vinegar and water with a pinch of salt and sugar for 30 minutes
  • Taste your arugula first, if it's especially peppery, you might want to dial back the mustard slightly
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