Lentil & Chicken Spring Salad (Printable view)

Vibrant, protein-rich salad featuring lentils, roasted chicken, arugula, and pickled onions in mustard dressing.

# What You Need:

→ 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

→ 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

# How To Make:

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.
05 - Divide among four plates and serve immediately.

# Expert Advice:

01 -
  • The mustard dressing hits all the right notes, sharp and creamy at the same time
  • You can prep everything ahead and it actually tastes better after the flavors meld
  • Each bowl feels like a complete meal without leaving you weighed down
02 -
  • Overcooked lentils turn into mush, so taste test them a few minutes before the timer goes off
  • The dressing tastes strong on its own but mellows perfectly when tossed with the salad
  • This salad keeps well for up to two days, but add the arugula right before serving
03 -
  • Rinse the lentils thoroughly before cooking to remove any debris or dust
  • Let the lentils cool almost completely before assembling so they do not wilt the arugula
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