Lentil & Chicken Spring Salad (Printable Version)

Vibrant, protein-rich salad combining tender lentils, roasted chicken, crisp arugula, and tangy pickled onions.

# What You'll Need:

→ For the Salad

01 - 1 cup dry green or brown lentils, rinsed
02 - 2 cups cooked, shredded roasted chicken, skinless
03 - 4 cups fresh arugula
04 - ½ cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - ½ cucumber, sliced

→ For the Mustard Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1½ tablespoons Dijon mustard
09 - 1 tablespoon white wine vinegar
10 - 1 teaspoon honey
11 - 1 small garlic clove, minced
12 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper

# Directions:

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 all ingredients evenly.
05 - Divide among four plates and serve immediately.

# Expert Advice:

01 -
  • The mustard dressing creates this incredible creamy tang without any dairy, which still blows my mind every time I make it
  • It is one of those rare salads that actually keeps you full for hours thanks to the lentil and chicken combo
  • You can prep everything ahead and it somehow tastes even better the next day when the flavors have had time to become best friends
02 -
  • Do not skip cooling the lentils before tossing with the arugula or you will end up with a sad wilted situation
  • The dressing might taste quite tangy on its own, but once it coats the lentils and chicken, the flavors balance out perfectly
  • This salad does not reheat well, so plan to eat it chilled or at room temperature
03 -
  • Cook your lentils in vegetable or chicken broth instead of water for an extra layer of flavor
  • Massage a tiny bit of olive oil into the arugula before tossing if it seems particularly delicate
  • The dressing can be made up to 3 days ahead and kept in the fridge, just bring it to room temperature before using
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