Save Last spring, I threw this together on a whim when my refrigerator was full of random bits and pieces, and it ended up being one of those meals that made me pause mid-bite and text my sister about it immediately.
I made this for my friend Sarah who claims to hate salads, and she went back for seconds. There is something about the combination of warm lentils and cold crisp vegetables that just works.
Ingredients
- 1 cup dry green or brown lentils: These little legumes hold their shape beautifully and provide that satisfying earthy base that makes the salad feel substantial
- 2 cups cooked shredded roasted chicken: Use whatever you have on hand, leftover rotisserie chicken works perfectly here
- 4 cups fresh arugula: The peppery bite cuts through the rich dressing and adds that fresh contrast we need
- ½ cup pickled red onions: These bring a bright acidic punch that makes every forkful interesting
- 1 cup cherry tomatoes: Optional but worth it for those little bursts of sweetness
- ½ cucumber: Adds a refreshing crunch and cool element
- 3 tbsp extra virgin olive oil: The foundation of our dressing, so use the good stuff
- 1½ tbsp Dijon mustard: This is what gives the dressing its signature kick and creamy texture
- 1 tbsp white wine vinegar: Brightens everything up and balances the mustard
- 1 tsp honey: Just enough to round out the sharp edges without making it sweet
- 1 small garlic clove: Minced fresh, it wakes up all the other flavors
- ½ tsp sea salt: Essential to bring all the components together
- ¼ tsp freshly ground black pepper: Adds that final layer of warmth
Instructions
- Cook those lentils until just tender:
- Place your rinsed lentils in a saucepan with 3 cups water, 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 them well and let them cool slightly, you want them warm not hot when they hit the salad.
- Whisk up the mustard magic:
- In a small bowl, combine the olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, salt, and pepper. Whisk vigorously until the mixture thickens and emulsifies into a creamy dressing that coats the back of a spoon.
- Build your salad bowl:
- In a large mixing bowl, combine your cooked lentils, shredded chicken, fresh arugula, those gorgeous pickled onions, and the cherry tomatoes and cucumber if you are using them.
- Dress it all up:
- Pour the mustard dressing over the salad and use salad tongs or a large spoon to gently toss everything together until each component is lightly coated.
- Plate and enjoy immediately:
- Divide among four plates and serve right away while the lentils are still slightly warm and the arugula is perfectly crisp.
Save This became my go-to dinner for those nights when I want something nourishing but do not want to actually cook. There is something deeply satisfying about eating a meal that feels complete and balanced.
Making It Your Own
Roasted turkey works just as well as chicken, and grilled tofu can step in completely if you want to keep it vegetarian. I have even used leftover roasted vegetables when that was what my fridge offered up.
The Pickled Onion Secret
If you have never made your own pickled onions, you are in for a treat. Thinly slice a red onion and soak it for 30 minutes in a mixture of equal parts vinegar and water with a pinch of salt and sugar. They keep for weeks in the refrigerator.
Serving Suggestions
Sometimes I crumble feta or goat cheese on top for that extra creamy element that pairs beautifully with the sharp mustard dressing. A slice of crusty bread on the side makes this feel like a proper restaurant meal.
- Try adding fresh herbs like dill or parsley for an aromatic boost
- Leftovers actually work well for lunch the next day, just keep the dressing separate
- A sprinkle of toasted walnuts or pumpkin seeds adds lovely texture
Save Hope this becomes one of those recipes you turn to again and again, just like I have.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, this salad works well for meal prep. Store the lentils, chicken, and vegetables separately from the dressing in airtight containers for up to 3 days. Combine and dress just before serving to keep the greens fresh and crisp.
- → What can I substitute for the chicken?
You can use roasted turkey, grilled tofu, roasted chickpeas, or white fish. Vegetarian options like crispy baked chickpeas or white beans work equally well and maintain the protein content.
- → How do I make homemade pickled onions?
Thinly slice red onions and submerge them in a mixture of equal parts vinegar and water with sugar and salt. Let them sit for 30 minutes to 2 hours at room temperature until they develop a vibrant pink color and tangy flavor.
- → Is this salad truly gluten-free?
Yes, as written it's gluten-free. However, verify that packaged Dijon mustard and any store-bought pickled onions don't contain hidden gluten. Most quality mustards are gluten-free, but always check labels.
- → What dressing variations work with this salad?
Beyond the mustard dressing, try balsamic vinaigrette, lemon herb dressing, or creamy tahini. The lentils and chicken pair well with bold flavors, so don't hesitate to experiment with different vinegars and herbs.
- → How long does it take to cook the lentils?
Green or brown lentils typically cook in 20-25 minutes. Start checking at 20 minutes—they should be tender but hold their shape. Avoid overcooking, which makes them mushy and breaks down their structure.