Pin it Last spring, I found myself staring at a container of leftover roast chicken and half a bag of lentils, wondering if they could become something exciting instead of sad. The first attempt was edible but forgettable, until I added those pickled onions I'd made on impulse and suddenly the whole bowl came alive. Now it's the salad I make when I want something that feels substantial but still fresh, the kind of meal that leaves you satisfied without that heavy afternoon slump.
I brought this salad to a friend's porch dinner last month, and she messaged me the next day asking for the recipe because her husband couldn't stop talking about it. There's something about how the peppery arugula plays against the sweet pickled onions that makes people think you put way more effort into it than you actually did.
Ingredients
- 1 cup dry green or brown lentils: These hold their shape better than red lentils and give you that satisfying bite that stands up to the chicken
- 2 cups cooked shredded roasted chicken: Leftover roast chicken is perfect here, skinless keeps it lighter but still deeply flavorful
- 4 cups fresh arugula: The peppery kick cuts through the rich dressing and adds that fresh spring feeling
- ½ cup pickled red onions: Don't skip these, they're the bright acidic element that makes the whole salad sing
- 1 cup cherry tomatoes halved: Optional but I love the burst of sweetness they add in every few bites
- ½ cucumber sliced: Adds refreshing crunch and coolness against the mustard dressing
- 3 tbsp extra virgin olive oil: The base that carries all those flavors together
- 1½ tbsp Dijon mustard: This creates that creamy emulsion and gives the dressing its backbone
- 1 tbsp white wine vinegar: Brightens everything up just enough
- 1 tsp honey: Just enough sweetness to balance the mustard and vinegar
- 1 small garlic clove minced: Fresh garlic makes a difference here, use it if you can
- ½ tsp sea salt: Enhances all the flavors without overpowering
- ¼ tsp freshly ground black pepper: Adds a little warmth and depth
Instructions
- Cook the lentils:
- Place lentils in a saucepan with 3 cups water, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender but still holding their shape. Drain and let them cool slightly so they don't wilt the arugula when you mix everything together.
- Whisk together the dressing:
- In a small bowl, combine olive oil, Dijon mustard, white wine vinegar, honey, garlic, salt, and pepper. Whisk vigorously for about 30 seconds until the mixture thickens and becomes creamy looking.
- Combine all the salad components:
- In a large bowl, add cooked lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber if you're using them. Leave the dressing for now, you want to add it right before serving.
- Dress and toss gently:
- Pour that mustard dressing over the salad and use salad tongs or a large spoon to fold everything together. You want every leaf and lentil lightly coated without drowning the ingredients.
- Plate it up:
- Divide among four plates and serve immediately while the arugula is still crisp and perky.
Pin it This salad has become my go-to for those days when I want a meal that feels nurturing but not heavy, like a hug that doesn't squeeze too tight.
Making It Your Own
Sometimes I swap in roasted turkey when that's what I have in the fridge, and honestly, grilled tofu works beautifully too if you want to keep it vegetarian. The lentils are the real star here, carrying all those flavors while providing that satisfying protein that keeps you going.
The Pickled Onion Secret
Store bought pickled onions are fine, but making your own takes five minutes and tastes so much brighter. Thinly slice a red onion and let it hang out in vinegar, sugar, and salt for 30 minutes while you prep everything else.
Serving Suggestions
This salad holds up well for a few hours in the fridge, which makes it perfect for meal prep or packing for lunch. I love serving it alongside some crusty bread when I want something more substantial, and a crumble of feta or goat cheese on top never hurt anyone.
- Add the arugula last if you're packing this for later so it doesn't get soggy
- Warm lentils make this feel more like a main dish if it's a chilly day
- Double the dressing and keep it in a separate jar for next day salads
Pin it This is the salad that proves healthy food doesn't have to be boring or complicated.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can cook the lentils and chicken in advance. Store them separately in the refrigerator for up to 3 days. Prepare the dressing ahead as well. Combine everything just before serving to keep the arugula fresh and crisp.
- → What proteins work as chicken substitutes?
Roasted turkey, grilled tofu, white beans, or chickpeas are excellent alternatives. For vegetarian options, try adding feta cheese or hard-boiled eggs to boost protein content.
- → How do I make homemade pickled onions?
Thinly slice red onions and place in a jar. Combine equal parts vinegar and water with a pinch of salt and sugar. Heat until warm, pour over onions, and let sit for at least 30 minutes before using. They keep refrigerated for up to two weeks.
- → Is this salad truly gluten-free?
Yes, as written it's gluten-free. However, verify that your mustard and any packaged ingredients don't contain gluten additives. Always check labels on store-bought pickled onions for potential cross-contamination.
- → What adjustments make this more filling?
Serve with crusty bread, add crumbled feta or goat cheese, or increase the chicken portion. You can also toss in roasted vegetables like bell peppers or zucchini for additional volume and nutrition.
- → Can I modify the mustard dressing?
Absolutely. Use whole grain mustard for texture, swap white wine vinegar for red wine vinegar, or add fresh herbs like dill or tarragon. For creamier dressing, whisk in a tablespoon of Greek yogurt.