Pin The smell of cooling lentils always brings me straight back to my tiny kitchen on a Wednesday afternoon, windows open, realizing I had leftover chicken and not much else. I tossed together what I had: some peppery greens, a jar of pickled onions I'd forgotten about, and a quick mustard dressing. What started as improvisation turned into something I now crave weekly. It's one of those meals that feels both nourishing and bright, never heavy, always welcome.
I made this for a friend who swore she didn't like lentils, and she went quiet after the first forkful. She looked up and said it tasted like spring, which made me laugh because that's exactly what it feels like. The arugula gives it a peppery snap, the chicken keeps it satisfying, and those pickled onions cut through everything with just enough sharpness. Now she texts me every few weeks asking if I'm making the lentil salad again.
Ingredients
- Green or brown lentils: These hold their shape better than red lentils and give the salad a hearty, satisfying texture without turning mushy.
- Cooked, shredded roasted chicken: Rotisserie chicken works perfectly here and saves you time, just pull off the skin and shred it with your hands.
- Fresh arugula: The peppery bite is essential to balance the earthiness of the lentils, and it wilts just slightly when tossed with warm ingredients.
- Pickled red onions: These add brightness and tang, you can buy a jar or make your own in thirty minutes with vinegar, sugar, and salt.
- Cherry tomatoes: Optional but they add little bursts of sweetness and color that make the salad feel more complete.
- Cucumber: Adds crunch and a cool, refreshing contrast to the warm lentils and tangy dressing.
- Extra virgin olive oil: Use a good one here since it's the base of your dressing and you'll taste it in every bite.
- Dijon mustard: This is what gives the dressing its creamy, sharp backbone, don't skip it or swap for yellow mustard.
- White wine vinegar: Brightens everything up and balances the richness of the olive oil without being too harsh.
- Honey: Just a touch to round out the acidity and add a subtle sweetness that ties the dressing together.
- Garlic: One small clove minced fine so it disperses evenly and doesn't overpower the delicate greens.
- Sea salt and black pepper: Season generously because lentils and greens need it to really shine.
Instructions
- Cook the lentils:
- Rinse your lentils well, then simmer them in plenty of water for about twenty to twenty-five minutes until they're tender but still hold their shape. Drain them and let them cool just slightly so they don't wilt your greens too much.
- Prepare the dressing:
- Whisk together the olive oil, Dijon, vinegar, honey, garlic, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it and adjust the salt or honey if needed.
- Assemble the salad:
- Toss the warm lentils, shredded chicken, arugula, pickled onions, tomatoes, and cucumber together in a big bowl. The warmth from the lentils will soften the arugula just enough.
- Dress the salad:
- Pour the mustard dressing over everything and toss gently with your hands or tongs until every ingredient is lightly coated. Don't overdress it, you want to taste each component.
- Serve:
- Divide the salad among four plates and serve it right away while the lentils are still a little warm. It's perfect on its own or with a piece of crusty bread on the side.
Pin There's something about this salad that makes people linger at the table a little longer. Maybe it's the way the flavors layer together, or maybe it's just that it feels light but leaves you satisfied. Either way, it's become my go-to when I want something that feels like care without the fuss.
Storing and Making Ahead
You can cook the lentils and chicken a day or two in advance and keep them in separate containers in the fridge. The dressing also holds well for up to three days in a sealed jar. When you're ready to eat, let the lentils come to room temperature, toss everything together, and dress it fresh. Leftover dressed salad will keep for a day, but the arugula will soften considerably.
Swaps and Additions
If you don't have chicken, shredded turkey or grilled tofu work beautifully and keep the protein high. Crumbled feta or goat cheese adds a creamy, tangy element that pairs perfectly with the mustard dressing. For a heartier meal, serve it alongside crusty sourdough or a warm pita. You can also toss in roasted sweet potato cubes or avocado slices for extra richness and color.
Quick Pickled Onions
If you want to make your own pickled onions, slice a red onion as thin as you can and pack it into a jar. Heat equal parts vinegar and water with a tablespoon of sugar and a pinch of salt until dissolved, then pour it over the onions and let them sit for thirty minutes. They'll turn bright pink and mellow out just enough to add sharpness without bite.
- Use them on sandwiches, tacos, or grain bowls throughout the week.
- They keep in the fridge for up to two weeks in a sealed jar.
- Add a bay leaf or peppercorns for extra flavor if you have them on hand.
Pin This salad has earned its place in my weekly rotation because it never feels boring or like a chore. I hope it becomes one of those recipes you reach for when you want something fresh, filling, and just a little bit special.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately. Cook the lentils and store in the refrigerator for up to 3 days. Make the dressing ahead as well. Assemble shortly before serving to keep the arugula crisp, or dress lightly and add fresh greens just before eating.
- → What protein alternatives work best?
Grilled turkey, roasted tofu, or chickpeas make excellent substitutes for chicken. Grilled shrimp or flaked salmon also pair beautifully with the mustard dressing. Adjust cooking times based on your chosen protein.
- → How do I make homemade pickled onions?
Thinly slice red onions and place in a jar. Heat equal parts vinegar and water with a pinch of salt and sugar. Pour the warm mixture over the onions and let sit for at least 30 minutes. They'll keep refrigerated for up to two weeks.
- → Is this salad suitable for meal prep?
Absolutely. Store the lentils, chicken, and dressing separately in containers for up to 4 days. Pack fresh arugula and other greens separately to maintain crispness. Assemble when ready to eat for the best texture and flavor.
- → What can I serve alongside this salad?
Crusty bread, focaccia, or garlic toast complement this salad perfectly. A glass of crisp white wine or light rosé pairs nicely. For a heartier meal, serve with roasted potatoes or grains like farro or quinoa.
- → How do I ensure the lentils stay tender but not mushy?
Simmer for 20-25 minutes and check for doneness by tasting. They should be soft enough to eat easily but still hold their shape. Drain immediately once cooked and spread on a plate to cool, which stops the cooking process.