Lentil & Chicken Spring Salad (Printable)

Vibrant salad with tender lentils, roasted chicken, peppery arugula, pickled onions, and zesty mustard dressing.

# What You Need:

→ 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 1/2 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

# Step-by-Step Guide:

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 toss gently to combine, ensuring even coating of all ingredients.
05 - Divide the salad among four plates and serve immediately for optimal freshness and texture.

# Expert Suggestions:

01 -
  • It keeps your energy steady all afternoon without the post-lunch slump that comes with heavier meals.
  • You can make it once and eat it for three days straight, which means less stress about what to pack tomorrow.
  • The pickled onions add a punch that makes people think you spent way more time cooking than you actually did.
02 -
  • Cook your lentils completely before the salad comes together, because undercooked lentils taste grainy and ruin the whole experience no matter how good everything else is.
  • Don't dress the arugula until the absolute last moment, otherwise it wilts and turns into bitter mush within five minutes.
03 -
  • Buy pre-cooked rotisserie chicken from your grocery store and shred it yourself, which tastes infinitely better than pre-shredded and saves you 20 minutes of actual cooking time.
  • Taste your dressing before adding it to the salad because mustard strength varies by brand, and you might want to add another splash of vinegar if yours tastes too sharp.
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