Lentil & Chicken Spring Salad (Printable Version)

Protein-rich salad combining lentils, roasted chicken, peppery arugula, pickled onions, and mustard dressing.

# What You'll 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 - 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

# Cooking Steps:

01 - Place lentils in a saucepan with 3 cups water. Bring to a boil, reduce heat, and simmer uncovered for 20 to 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 among four plates and serve immediately.

# Expert Advice:

01 -
  • Its that rare salad that actually fills you up and keeps you satisfied for hours, thanks to the protein power combo of lentils and chicken.
  • The dressing comes together in thirty seconds flat but makes everything taste restaurant fancy without any effort.
02 -
  • Lentils keep cooking even after you drain them, so pull them off the heat when theyre slightly firmer than you want them to be.
  • The dressing thickens as it sits, so if you make it ahead, give it a quick whisk and maybe add a teaspoon of water to loosen it up.
03 -
  • Cool the lentils completely before tossing them with the arugula, or the heat will wilt the greens instantly.
  • Taste the dressed salad and adjust with more salt or vinegar before serving lentils can sometimes need a little extra seasoning to pop.
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