Lentil & Chicken Spring Salad (Printer View)

Vibrant salad combining tender lentils, roasted chicken, peppery arugula, and pickled onions with zesty mustard dressing.

# What you'll need:

→ 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

# Method:

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 components.
05 - Divide among four plates and serve immediately.

# Expert Advice:

01 -
  • It uses pantry staples and leftover chicken, so you're halfway done before you even start.
  • The mustard dressing clings to every lentil and leaf without feeling heavy or oily.
  • You can eat it warm, cold, or room temperature and it tastes great every time.
  • It's filling enough to be dinner but light enough that you won't feel sluggish afterward.
02 -
  • Don't skip rinsing the lentils, it removes any dust or debris and helps them cook more evenly.
  • If your arugula is very mature and bitter, mix in some baby spinach to mellow it out.
  • The dressing tastes better if you let it sit for five minutes before tossing, it gives the garlic time to mellow.
03 -
  • Make a double batch of pickled onions, they're amazing on sandwiches, tacos, and grain bowls all week long.
  • If your lentils are a little bland, toss them with a pinch of salt and a splash of vinegar while they're still warm.
  • For a creamier dressing, whisk in a teaspoon of Greek yogurt or mayo, it makes it cling even better.
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