Lentil & Chicken Spring Salad (Printable)

A vibrant, protein-packed salad with tender lentils, roasted chicken, peppery arugula, and tangy pickled onions in mustard dressing.

# 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 - 1/2 cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved (optional)
06 - 1/2 cucumber, sliced (optional)

→ For the Mustard Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1 1/2 tablespoons Dijon mustard
09 - 1 tablespoon white wine vinegar
10 - 1 teaspoon honey
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 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 if using.
04 - Pour the mustard dressing over the salad and toss gently to combine.
05 - Divide among four plates and serve immediately.

# Expert Tips:

01 -
  • The mustard dressing hits that perfect spot between tangy and creamy without any dairy involved
  • It transforms leftover chicken into something that feels intentional and special
02 -
  • Overcooked lentils will turn this into mush, so taste test frequently during those last few minutes of cooking
  • The dressing needs to hit the salad while the lentils are still warm so they absorb all that flavor
03 -
  • Cook your lentils in advance and keep them in the refrigerator for faster meal prep
  • Double the dressing and keep it in a jar for salads throughout the week
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