Lentil & Chicken Spring Salad (Printable)

Vibrant protein-packed salad with lentils, roasted chicken, arugula, and pickled onions tossed in zesty mustard dressing.

# What You'll Need:

→ For the Salad

01 - 1 cup dry green or brown lentils, rinsed
02 - 2 cups cooked shredded roasted chicken, skinless
03 - 4 cups fresh arugula
04 - 1/2 cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved (optional)
06 - 1/2 cucumber, sliced (optional)

→ For the 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 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

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 if using.
04 - Pour the mustard dressing over the salad and toss gently to combine all ingredients.
05 - Divide among four plates and serve immediately.

# Expert Advice:

01 -
  • The combination of tender lentils and juicy chicken keeps you full for hours without feeling weighed down
  • That mustard dressing hits every note tangy, slightly sweet, and perfectly emulsified in seconds
02 -
  • Overcooked lentils turn into mush, so start checking at 20 minutes and drain as soon as they're tender
  • The dressing needs to be emulsified well or it will separate and pool at the bottom of your bowl
03 -
  • Rinse your lentils before cooking to remove any debris and improve their texture
  • Let the dressing sit for 10 minutes before tossing, the garlic mellows out beautifully
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