Lentil & Chicken Spring Salad (Printable Version)

Tender lentils and roasted chicken with arugula, pickled onions, and zesty mustard dressing for a satisfying protein-packed meal.

# 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 - ½ cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - ½ cucumber, sliced

→ For the Mustard Dressing

07 - 3 tbsp extra virgin olive oil
08 - 1½ tbsp Dijon mustard
09 - 1 tbsp white wine vinegar
10 - 1 tsp honey
11 - 1 small garlic clove, minced
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper

# How to Prepare:

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 Suggestions:

01 -
  • The mustard dressing hits that perfect spot between tangy and creamy, making everything taste alive
  • It is one of those rare salads that actually keeps you satisfied for hours without weighing you down
02 -
  • Overcooked lentils turn into mush, so start checking at 20 minutes and drain immediately when they are tender but still have some bite
  • The dressing tastes better after sitting for 10 minutes, giving the garlic time to mellow and the flavors to meld together
03 -
  • Let the lentils cool completely before assembling so they do not wilt the arugula
  • Massage the arugula with a tiny bit of olive oil first for a more tender texture
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