Lentil & Chicken Spring Salad (Printable)

Vibrant protein-packed salad with lentils, roasted chicken, arugula, and tangy pickled onions tossed in mustard dressing.

# What You’ll 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 - 1/2 cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 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

# How To Make It:

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.
05 - Divide among four plates and serve immediately.

# Expert Advice:

01 -
  • The mustard dressing clings to every lentil and leaf so nothing gets left behind in the bowl
  • You can throw it together in under 30 minutes with ingredients you probably already have
02 -
  • Don't skip the step of cooling the lentils slightly before mixing with the arugula or you'll end up with wilted greens
  • The dressing tastes better after it sits for 10 minutes so make it first while the lentils cook
03 -
  • Taste the lentils after draining and season them with a pinch of salt while they're still warm
  • Use a vegetable peeler to shave thin ribbons of cucumber for a more elegant presentation
Return