Lentil & Chicken Spring Salad

Last spring, my neighbor texted me at 11 AM asking if I wanted leftover rotisserie chicken from their dinner party. I had a bag of lentils sitting on my counter that I'd been meaning to cook for days, and a bunch of arugula that was starting to look a little too perky. That random combination turned into the salad I now make twice a week whenever the weather starts getting warm.

I first made this for my sister when she was recovering from surgery and needed something nourishing but not heavy. She texted me three days later asking for the recipe because her husband had requested it for his lunch every single day since.

Ingredients

• 1 cup dry green or brown lentils: These hold their shape better than red lentils and have a nice earthy flavor that stands up to the tangy dressing
• 2 cups cooked shredded roasted chicken: Rotisserie chicken works perfectly here or use leftover roasted chicken breast
• 4 cups fresh arugula: The peppery bite cuts through the rich chicken and creamy dressing
• ½ cup pickled red onions: Make your own by slicing red onion thin and letting it sit in vinegar for 30 minutes
• 3 tbsp extra virgin olive oil: Creates the silky base for the mustard dressing
• 1½ tbsp Dijon mustard: The real star that ties everything together with its sharp creamy flavor
• 1 tbsp white wine vinegar: Adds brightness and helps cut through the richness
• 1 tsp honey: Just enough to balance the mustard and vinegar without making it sweet
• 1 small garlic clove minced: Fresh garlic makes all the difference in the dressing
• ½ tsp sea salt and ¼ tsp black pepper: Season generously because lentils absorb salt well

Instructions

Cook the lentils perfectly:

Place rinsed lentils in a saucepan with 3 cups water and bring to a boil then reduce heat and simmer uncovered for 20 to 25 minutes until tender but still holding their shape. Drain any remaining water and spread them on a baking sheet to cool slightly so they don't wilt the arugula.

Whisk up the mustard dressing:

In a small bowl combine olive oil Dijon mustard white wine vinegar honey minced garlic salt and pepper whisking vigorously until the mixture thickens and emulsifies into a creamy dressing.

Build your salad base:

In a large bowl toss together the slightly cooled lentils shredded chicken arugula pickled onions cherry tomatoes and cucumber if you're using them leaving the dressing aside for just a moment.

Bring it all together:

Pour the mustard dressing over the salad and use salad tongs or large spoons to gently fold everything together until each lentil and leaf is lightly coated.

Serve it up:

Divide the salad among four plates and enjoy immediately while the arugula is still crisp and the chicken is at room temperature.

Save

This salad saved me during a heatwave last July when turning on the oven felt like a punishment. I ate it for three days straight and never got tired of it.

Making It Your Own

Sometimes I swap the chicken for roasted turkey breast or even grilled tofu when I want to keep it vegetarian. The lentils provide enough protein that you don't really miss the meat.

Getting Ahead

You can cook the lentils up to three days in advance and store them in an airtight container in the refrigerator. The dressing also keeps well for a week but give it a good whisk before using since the oil and vinegar might separate.

Serving Suggestions

I like to serve this with warm crusty bread to soak up any extra dressing at the bottom of the bowl. A chilled glass of white wine makes it feel like a proper lunch even on a Tuesday.

• Crumble some feta or goat cheese on top if you want extra creaminess
• Add diced avocado for healthy fats and a buttery texture contrast
• Toast some pumpkin seeds or sunflower seeds for a nice crunch on top

Save

This is the kind of recipe that makes you feel like you're eating well without actually trying that hard.

Recipe Questions & Answers

→ Can I prepare this salad in advance?

Yes, you can cook the lentils and prepare the dressing up to 2 days ahead. Store them separately in the refrigerator. Add the fresh arugula and greens just before serving to prevent wilting. The pickled onions can also be prepared in advance for convenience.

→ What can I substitute for the chicken?

Roasted turkey, grilled tofu, chickpeas, or white beans work wonderfully as alternatives. For pescatarian options, consider grilled salmon or shrimp. Adjust cooking times based on your chosen protein and ensure it reaches the appropriate doneness.

→ Is this salad truly gluten-free?

As written, yes. However, always verify that your Dijon mustard and any packaged ingredients are certified gluten-free, as some brands may contain traces. Check labels carefully if preparing for someone with celiac disease or gluten sensitivity.

→ How do I make homemade pickled onions?

Thinly slice red onions and place them in a jar. Combine equal parts white wine vinegar and water with a tablespoon of sugar and salt per cup of liquid. Pour the warm liquid over the onions and let them soak for at least 30 minutes before using. They'll keep refrigerated for up to two weeks.

→ Can I make the dressing ahead of time?

Absolutely. The mustard dressing can be whisked together and stored in a sealed container in the refrigerator for up to 5 days. Give it a good shake or re-whisk before using, as the oil and vinegar may separate slightly during storage.

→ What cheese pairs well with this salad?

Crumbled feta cheese adds a tangy, salty element, while creamy goat cheese provides richness. Aged Gruyère or crispy fried halloumi cubes also complement the mustard dressing beautifully. Use about ¼ cup (30g) per serving for balanced flavor.