Lentil & Chicken Spring Salad (Printer-Friendly)

Tender lentils, roasted chicken, peppery arugula, and tangy pickled onions tossed in 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 - 0.5 cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 0.5 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 - 0.5 teaspoon sea salt
13 - 0.25 teaspoon freshly ground black pepper

# Directions:

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 all ingredients evenly.
05 - Divide salad among four plates and serve immediately.

# Expert Suggestions:

01 -
  • The protein from lentils and chicken keeps you full for hours without feeling weighed down
  • Meal prep friendly as it actually tastes better after the flavors meld together
02 -
  • Overcooking lentils is the biggest mistake you can make with this recipe, check them 5 minutes before the timer goes off
  • The salad tastes best at room temperature so let it sit for 10 minutes before serving if you have time
03 -
  • Make a double batch of the dressing and keep it in a jar for quick salads all week
  • Toast nuts like walnuts or pine nuts and add them right before serving for extra crunch
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