Lentil & Chicken Spring Salad (Print)

Tender lentils, juicy roasted chicken, peppery arugula, and tangy pickled onions tossed in zesty mustard dressing.

# Components:

→ 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 among four plates and serve immediately.

# Chef Secrets:

01 -
  • It feels like restaurant food but comes together faster than ordering delivery.
  • Every bite has texture contrast, from tender lentils to crisp arugula to juicy tomatoes.
  • The mustard dressing is tangy enough to make you forget you're eating something this healthy.
  • It uses up leftover chicken without tasting like leftovers at all.
02 -
  • Don't overdress the salad, start with three-quarters of the dressing and add more only if needed.
  • If you're making this ahead, keep the arugula and dressing separate until just before serving or it will wilt and get soggy.
  • Warm lentils absorb dressing better than cold ones, so toss everything while they're still slightly warm from cooking.
03 -
  • Taste your lentils as they cook, different brands and ages cook at different speeds.
  • Use rotisserie chicken and pre-rinsed lentils to get this on the table in under 30 minutes.
  • If your pickled onions are too sharp, rinse them briefly under cold water before adding to the salad.
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