Save The first time I made this salad was during one of those incredibly humid July afternoons when turning on the oven felt like a personal betrayal. I had leftover roasted chicken from Sunday and a bag of arugula that needed using, so I threw everything together in a desperate attempt at dinner. My husband took one bite and actually stopped scrolling through his phone, which is basically the highest compliment he can offer food.
Last spring I brought this to a friends picnic and watched three different people ask for the recipe before they even finished their first serving. The pickled onions are the real heroes here, adding this perfect pop of brightness that cuts through the rich chicken and earthy lentils.
Ingredients
- Dry green or brown lentils: Green lentils hold their shape better than red ones, and I learned the hard way that mushy lentils can ruin the whole texture experience
- Cooked shredded roasted chicken: Using rotisserie chicken from the store is totally acceptable here, and honestly, the seasoned skin flavors work beautifully with the mustard dressing
- Fresh arugula: The peppery bite of arugula balances out the mild lentils, but baby spinach works if you cannot handle the kick
- Pickled red onions: These are not optional in my book because they provide the acid that makes every other ingredient sing
- Cherry tomatoes and cucumber: Completely optional additions that add freshness and crunch, especially welcome during warmer months
- Extra virgin olive oil: Use the good stuff here because the dressing is simple enough that the oil quality really comes through
- Dijon mustard: This creates the emulsion that holds your dressing together and adds that signature tang
- White wine vinegar: Milder than red wine vinegar and lets the mustard shine without fighting for attention
- Honey: Just enough to tame the sharpness of the mustard and vinegar without making the dressing taste sweet
- Fresh garlic: One small clove is plenty because raw garlic can quickly overpower delicate spring flavors
- Salt and black pepper: Essential for waking up all the other ingredients, especially the lentils which can be bland on their own
Instructions
- Cook your lentils until perfectly tender:
- Place the 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 they are tender but still hold their shape. Drain any remaining water and spread the lentils on a baking sheet to cool faster, because nobody wants warm wilted arugula.
- Whisk together your 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 opaque. Taste and adjust the honey or vinegar until it hits that perfect balance between sharp and smooth.
- Combine your salad components:
- In a large bowl, add the cooled lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber if using. Pour the dressing over the top and use salad tongs to toss everything gently until each component is lightly coated.
- Plate and serve immediately:
- Divide among four plates and serve right away while the arugula is still crisp and vibrant.
Save This has become my go-to for those nights when I want something satisfying but not heavy, like eating comfort food that somehow feels light at the same time. My sister started requesting it every time she visits, which is basically the ultimate seal of approval.
Make It Your Own
Sometimes I swap the chicken for roasted turkey slices, especially after Thanksgiving when I am drowning in leftovers. Grilled tofu works surprisingly well too, just press it really well first so it absorbs all that mustardy goodness.
Quick Pickled Onions
If you cannot find pickled onions at the store, thin slice a red onion and soak it in equal parts vinegar and water with a pinch of salt and sugar for 30 minutes. The transformation is magical and you will wonder why you ever bought them pre-made.
Serving Suggestions
A slice of crusty gluten-free bread turns this from lunch into something that feels like a proper dinner. The bread also helps mop up any extra dressing that inevitably pools at the bottom of the bowl.
- Add crumbled feta or goat cheese if you eat dairy for extra creaminess
- Toast some walnuts or pumpkin seeds and sprinkle on top for crunch
- Serve alongside a simple green soup to stretch it into a multi-course meal
Save This is the kind of recipe that makes you feel like you have your life together, even when you absolutely do not. Enjoy every fresh, tangy bite.
Common Questions
- → 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 airtight containers. Assemble just before serving to keep the arugula crisp, or add dressing right before eating if preparing earlier in the day.
- → What proteins can replace the chicken?
Roasted turkey, grilled tofu, chickpeas, or white beans work beautifully. For fish options, flaked salmon or tuna also pair well with the mustard dressing and fresh greens.
- → How do I make homemade pickled onions?
Thinly slice red onions and soak them in a mixture of equal parts vinegar and water with sugar and salt for at least 30 minutes. They'll keep refrigerated for up to two weeks, making them convenient for multiple meals.
- → Is this salad naturally gluten-free?
Yes, all whole ingredients are gluten-free. However, verify that packaged components like Dijon mustard or store-bought pickled onions are certified gluten-free, as some may contain hidden gluten or cross-contamination.
- → What vegetables can I add or substitute?
Cherry tomatoes, cucumber, bell peppers, radishes, and shredded carrots all complement this salad beautifully. Roasted beets or steamed green beans also add interesting depth and texture variations.
- → Can I make this salad dairy-free?
The salad is naturally dairy-free as written. The mustard dressing contains no dairy products, though the notes suggest optional feta or goat cheese for extra richness if desired.