Pin My kitchen was a mess of half-unpacked groceries when I threw this salad together on a Tuesday night, too hungry to wait for anything elaborate. I had leftover roasted chicken from Sunday, a jar of pickled onions I'd forgotten about, and a bag of lentils that had been sitting in the pantry since winter. What started as desperation became one of those accidental wins that you end up making on purpose every week after. The sharp bite of the mustard dressing against the earthy lentils and peppery arugula woke up my tired palate in a way I didn't expect.
I brought a double batch to a potluck once, worried it might seem too plain next to casseroles and pasta bakes. It was the first dish to disappear. Three people asked for the recipe, and one friend texted me the next day asking where I bought the pickled onions because she'd never thought to make her own. Sometimes the simplest combinations are the ones that surprise people most.
Ingredients
- Green or brown lentils: These hold their shape beautifully after cooking, unlike red lentils which turn mushy, making them perfect for salads where you want distinct bites.
- Cooked shredded roasted chicken: Rotisserie chicken from the store works perfectly here and saves you 40 minutes, just pull off the skin and shred the meat with your fingers.
- Fresh arugula: The peppery bite is essential to balance the earthiness of the lentils, and it wilts just slightly when tossed with warm ingredients.
- Pickled red onions: These add a bright, acidic punch that cuts through the richness, and homemade ones take only 30 minutes if you plan ahead.
- Cherry tomatoes: They burst with sweetness and add pops of color, though you can skip them in winter when they taste like nothing.
- Cucumber: Adds a refreshing crunch and water content that lightens the whole salad.
- Extra virgin olive oil: Use a good one here since it's not being cooked, the fruity flavor really comes through in the dressing.
- Dijon mustard: The backbone of the dressing, providing creaminess and sharpness without any mayo.
- White wine vinegar: Bright and clean tasting, it doesn't overpower like balsamic would.
- Honey: Just enough to round out the acidity and help the dressing emulsify.
- Garlic: One small clove is plenty, more than that and it takes over.
Instructions
- Cook the lentils:
- Simmer them gently in plain water until they're tender but still hold their shape, about 20 to 25 minutes. You want them to have a slight bite, not turn to mush, so start checking at 18 minutes.
- Make the dressing:
- Whisk everything together in a small bowl until it looks creamy and unified. The mustard helps it emulsify, so don't skip the whisking step or it will separate.
- Combine the salad:
- Toss the warm lentils with the chicken, arugula, pickled onions, and any optional vegetables in your largest bowl. The warmth of the lentils will wilt the arugula just slightly, which is exactly what you want.
- Dress and serve:
- Pour the dressing over everything and toss gently with your hands or tongs until every ingredient is lightly coated. Serve it right away while the lentils are still a bit warm and the arugula is fresh.
Pin The first time I packed this for lunch at work, a coworker leaned over my desk and said it smelled like a cafe she loved in Paris. I'd never been to Paris, but I understood what she meant. There's something about mustard and lentils together that feels European and elegant, even when you're eating it out of a plastic container under fluorescent lights.
Making It Your Own
I've swapped the chicken for grilled tofu when cooking for my vegetarian sister, and it works just as well. A friend added crumbled feta once and it turned creamy and salty in the best way. You can also toss in roasted sweet potato cubes if you want something heartier, or throw in some toasted walnuts for crunch.
What to Serve It With
I usually eat this as a complete meal on its own because it's so satisfying. But when I'm extra hungry or feeding guests, I'll serve it with warm crusty bread and good butter on the side. A glass of chilled white wine doesn't hurt either, especially on a warm evening when you want something light but filling.
Storage and Leftovers
This salad keeps well in the fridge for up to two days if you store it in an airtight container. The arugula will wilt a bit, but it still tastes good, just less crisp. If you know you'll have leftovers, keep a portion of the arugula and dressing separate and add them fresh the next day.
- Let the lentils cool completely before storing to avoid condensation.
- The dressing can be made three days ahead and kept in a jar in the fridge.
- Bring leftovers to room temperature before eating for the best flavor.
Pin This salad has become my answer to that weeknight question of what to make when you want something nourishing but don't want to think too hard. It's the kind of recipe that feels like taking care of yourself without any fuss.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare the lentils, chicken, and dressing separately up to 24 hours ahead. Store them in separate containers in the refrigerator. Assemble and dress the salad just before serving to keep the arugula crisp and fresh.
- → What proteins can I substitute for chicken?
Roasted turkey, grilled tofu, chickpeas, or white beans work wonderfully as alternatives. Use roughly the same quantity (about 2 cups cooked) to maintain the protein content and hearty nature of the salad.
- → How do I make homemade pickled onions?
Thinly slice red onions and place them in a bowl. Pour over a mixture of equal parts vinegar and water with 1 tablespoon sugar and ½ teaspoon salt per cup of onions. Let sit for at least 30 minutes, or refrigerate up to one week for deeper flavor.
- → Is this salad naturally gluten-free?
Yes, as written, this salad is gluten-free. However, always check packaged ingredients like store-bought pickled onions or dressings for potential gluten contamination or additives. Dijon mustard is typically gluten-free but verify the label.
- → What can I add to make this salad more substantial?
Crumbled feta or goat cheese adds creaminess, while crispy croutons or toasted nuts provide crunch. Serving with crusty bread or pairing alongside a grain like quinoa transforms it into an even heartier meal.
- → Can I adjust the mustard dressing strength?
Absolutely. If you prefer a milder flavor, reduce the Dijon mustard to 1 tablespoon. For a tangier dressing, increase the vinegar to 1½ tablespoons. Taste and adjust salt and pepper to your preference before tossing with the salad.