Lentil & Chicken Spring Salad (Print)

Tender lentils, roasted chicken, and crisp arugula with tangy mustard dressing. A nutritious, satisfying lunch or light dinner.

# Ingredients:

→ Salad Base

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
06 - 1/2 cucumber, sliced

→ Mustard Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1.5 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

# Instructions:

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, white wine vinegar, honey, minced garlic, sea salt, and freshly ground black 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 gently toss to combine all ingredients evenly.
05 - Divide the salad among four plates and serve immediately.

# Pro Tips:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The tangy pickled onions and mustard dressing wake up every bite without overwhelming anything.
  • Leftovers actually get better as the flavors soak into the lentils overnight.
  • You can swap the protein or add cheese and it still works beautifully every time.
02 -
  • Don't overcook the lentils or they'll turn to mush and ruin the texture of the whole salad.
  • Dress the salad just before serving or the arugula will wilt and lose its peppery bite.
  • If you're making this ahead, keep the dressing separate and toss everything together at the last minute.
03 -
  • Warm lentils absorb the dressing better than cold ones, so toss them while they're still slightly warm.
  • If your arugula is very peppery, balance it with an extra half teaspoon of honey in the dressing.
  • Double the dressing recipe and keep extra in the fridge for quick salads all week long.
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