Save to Pinterest Last spring, I found myself drowning in leftover roasted chicken after hosting too many dinner parties. Something about combining those smoky leftovers with bright, crisp elements felt exactly right for the season turning warmer. I started throwing lentils into everything, and this salad became my go-to for those days when I wanted something substantial but not heavy. The first time I made it for my sister, she asked for the recipe before even finishing her bowl.
I made this for a picnic last May when the weather could not decide between rain and sunshine. We huddled under a tree with our plates, and something about the peppery arugula against the earthy lentils just worked. My friend Sarah, who claims to hate salads, went back for seconds and asked if I could teach her how to pickle onions properly.
Ingredients
- 1 cup dry green or brown lentils: These little legumes are the backbone of the dish, holding everything together with their earthy, nutty flavor that somehow makes the whole salad feel grounding
- 2 cups cooked shredded roasted chicken: Use whatever you have left over, but try to get some pieces with crispy bits if you can, they add amazing texture
- 4 cups fresh arugula: The peppery kick cuts through the rich lentils and chicken, making each bite interesting
- ½ cup pickled red onions: These bring a bright, acidic pop that makes the whole salad sing
- 1 cup cherry tomatoes: Optional, but I love how they burst in your mouth with sweet juice
- ½ cucumber sliced: Adds a refreshing crunch that balances everything perfectly
- 3 tbsp extra virgin olive oil: Use your best oil here, it really matters
- 1½ tbsp Dijon mustard: The backbone of that zesty dressing that ties everything together
- 1 tbsp white wine vinegar: Brightens the whole dressing without overpowering
- 1 tsp honey: Just enough to mellow out the sharp mustard and vinegar
- 1 small garlic clove minced: Fresh garlic makes all the difference here
- ½ tsp sea salt: Essential for bringing all the flavors forward
- ¼ tsp freshly ground black pepper: Adds just enough warmth and depth
Instructions
- Cook the lentils until just tender:
- Place 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 tender but still holding their shape
- Whisk together the mustard dressing:
- In a small bowl, combine olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, salt, and pepper, whisking vigorously until the mixture thickens and emulsifies beautifully
- Combine everything in a large bowl:
- Gently toss the cooled lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber together until evenly distributed
- Dress the salad just before serving:
- Pour the mustard dressing over the salad and toss gently with salad tongs or a large spoon until every ingredient is lightly coated
- Plate and serve immediately:
- Divide among four plates, making sure each serving gets a bit of everything, and enjoy while the ingredients are still vibrant and fresh
Save to Pinterest My neighbor started making this every Sunday for her lunch prep, and she told me it is the only salad she actually looks forward to eating. There is something about how the flavors develop overnight, making it even better the next day.
Making It Your Own
I have experimented with different proteins over the months, and grilled tofu works surprisingly well if you want to keep it vegetarian. The trick is pressing the tofu first so it gets those nice crispy edges that mimic the texture of roasted chicken.
Pickled Onions Game Changer
Store bought pickled onions are fine, but making your own takes minutes and tastes infinitely better. Thinly slice a red onion and soak it in equal parts vinegar and water with a pinch of salt and sugar for 30 minutes while you prep everything else.
Serving Suggestions
This salad stands on its own, but sometimes I serve it with crusty bread to soak up any extra dressing at the bottom of the bowl. If you want to make it more substantial for dinner, try adding crumbled feta or goat cheese for extra creaminess.
- Add toasted walnuts for a nice crunch
- Serve with warm pita bread on the side
- Squeeze fresh lemon juice right before serving
Save to Pinterest This is the kind of salad that makes you feel good about eating healthy without sacrificing flavor or satisfaction. Hope it becomes a staple in your kitchen like it has in mine.
Recipe Help Center
- → Can I make this ahead of time?
Yes, this dish works wonderfully for meal prep. Cook the lentils and prepare the dressing up to 3 days ahead. Store components separately and toss just before serving to maintain freshness.
- → What type of lentils work best?
Green or brown lentils hold their shape well after cooking, making them ideal for salads. Avoid red lentils as they become too soft and mushy for this preparation.
- → Can I use rotisserie chicken?
Absolutely. A store-bought rotisserie chicken works perfectly and saves time. Simply shred the meat and remove the skin before adding to the salad.
- → How long do pickled onions keep?
Homemade pickled onions last up to 2 weeks in the refrigerator when stored in a sealed jar. They add wonderful tangy crunch to many dishes beyond this salad.
- → Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. Always check packaged items like mustard and vinegar to ensure no gluten-containing additives are present.
- → Can I add other vegetables?
This versatile base welcomes additions like diced bell peppers, shredded carrots, roasted beets, or fresh herbs like parsley and dill. Adjust according to seasonal availability.