Save The first time I made this salad was on a whim after finding myself with leftover roasted chicken and a half-empty bag of lentils in the pantry. It was one of those Tuesday evenings when cooking something elaborate felt impossible, but I still wanted something that felt like a real meal rather than a sad collection of leftovers.
I brought this to a friend's summer potluck last year and watched three different people ask for the recipe before they even finished their first serving. Something about the combination of warm lentils and cool crisp vegetables just works in a way that feels sophisticated but completely unintimidating.
Ingredients
- 1 cup dry green or brown lentils: Green lentils hold their shape better than red ones and have this lovely earthy flavor that grounds the whole salad
- 2 cups cooked shredded roasted chicken: Using leftover roasted chicken adds depth you just cannot get from boiled meat
- 4 cups fresh arugula: The peppery bite cuts through the rich dressing and adds this beautiful freshness
- ½ cup pickled red onions: These bring acidity and crunch that brightens every single forkful
- 1 cup cherry tomatoes: Optional but worth it for those little bursts of sweetness throughout
- ½ cucumber sliced: Adds cool crispness and makes the salad feel more substantial
- 3 tbsp extra virgin olive oil: Use a good one here since the flavor really comes through
- 1½ tbsp Dijon mustard: The backbone of the whole dressing providing that sharp tangy kick
- 1 tbsp white wine vinegar: Brightens everything without overpowering the other flavors
- 1 tsp honey: Just enough to balance the mustard and vinegar so nothing feels too sharp
- 1 small garlic clove minced: Fresh garlic makes a huge difference here do not use the pre minced stuff
- ½ tsp sea salt: Essential to bring all the flavors together
- ¼ tsp freshly ground black pepper: Freshly ground has way more flavor than the pre ground stuff
Instructions
- Cook the lentils until perfectly tender:
- Place your rinsed lentils in a saucepan with 3 cups water and bring to a boil then reduce heat and simmer uncovered for about 20 to 25 minutes until they are tender but still hold their shape. Drain any remaining water and spread them on a baking sheet to cool slightly so they do not wilt the arugula when you mix everything together.
- Whisk together the mustard dressing:
- In a small bowl combine the olive oil Dijon mustard white wine vinegar honey garlic salt and pepper whisking vigorously until everything comes together into a creamy emulsified dressing. Taste and adjust the seasoning if needed remembering that the lentils will absorb some of the salt as they sit.
- Combine everything in a large bowl:
- Gently toss the cooled lentils shredded chicken arugula pickled onions cherry tomatoes and cucumber together in a large serving bowl. Be careful not to overmix at this stage or the arugula will start to look sad and wilted.
- Dress and serve immediately:
- Pour about half the dressing over the salad and toss gently then taste and add more if needed. Divide among four plates and serve right away while the vegetables still have their crunch.
Save This salad became my go to weekday lunch after I realized it keeps me full for hours without that heavy afternoon food coma feeling. There is something satisfying about eating something that feels substantial and healthy at the same time.
Making It Your Own
The beauty of this salad is how easily it adapts to whatever you have on hand. I have swapped roasted turkey and even grilled tofu for the chicken with great results.
Meal Prep Magic
Keep the dressed lentils and chicken separate from the vegetables and store everything in the refrigerator for up to three days. Add the arugula and dressing right before serving so everything stays fresh and crisp.
Perfect Pairings
A slice of crusty sourdough bread turns this from a light salad into a completely satisfying meal. I also love serving it alongside a simple white wine on warm evenings when cooking feels like too much effort.
- Add crumbled feta or goat cheese if you want extra creaminess
- Toasted walnuts or pine nuts add lovely crunch and richness
- A drizzle of good balsamic glaze takes it to dinner party status
Save Hope this salad becomes as much of a staple in your kitchen as it has in mine.
Questions & Answers
- → Can I prepare this salad ahead of time?
Yes! Cook the lentils and chicken the day before, store separately in the refrigerator, and assemble the salad with dressing just before serving to keep the arugula crisp and fresh.
- → What if I don't have Dijon mustard?
Whole grain mustard works well as a substitute. You can also use spicy brown mustard for a different flavor profile. Adjust honey slightly if using a sweeter variety.
- → How do I make the pickled onions from scratch?
Thinly slice red onions and place in a bowl. Heat equal parts vinegar and water with a pinch of salt and sugar. Pour the warm mixture over onions and let sit for 30 minutes before using.
- → Is this salad suitable for meal prep?
Absolutely. Keep the dressing separate and store the salad components in airtight containers for up to three days. Combine and dress just before eating to maintain texture and freshness.
- → What proteins can I use instead of chicken?
Grilled tofu, roasted turkey, hard-boiled eggs, or crispy chickpeas all work wonderfully. Use the same quantity as the chicken for balanced nutrition and flavor.
- → Can I make this salad vegan?
Yes! Replace the chicken with extra lentils, tofu, or chickpeas. Substitute honey with agave or maple syrup. The result is equally satisfying and flavorful.