Save Spring was late that year, and I found myself staring at a container of leftover roasted chicken and half a bag of arugula that needed purpose. This salad happened on a Tuesday afternoon when the kitchen felt too warm for the heavy comfort foods of winter, and I wanted something that would taste like sunshine on a plate.
My sister came over that first day I made it, skeptical about lentils in a salad. She went back for seconds, then thirds, and finally asked for the recipe before shed even finished her last bite. Now she makes it every Sunday for her workweek lunch prep.
Ingredients
- 1 cup dry green or brown lentils: These earthy little legumes hold their shape beautifully and add satisfying heft to each bite
- 2 cups cooked shredded roasted chicken: Use leftover Sunday roast chicken or a rotisserie bird for maximum convenience
- 4 cups fresh arugula: The peppery bite cuts through the richness and makes everything taste brighter
- ½ cup pickled red onions: These add a bright pop of acidity and gorgeous color contrast
- 1 cup cherry tomatoes: Halved, they burst in your mouth with sweet juice
- ½ cucumber sliced: Cool and crisp, they balance the warmth of the lentils
- 3 tbsp extra virgin olive oil: The foundation that brings all the flavors together
- 1½ tbsp Dijon mustard: This is the secret weapon that makes the dressing unforgettable
- 1 tbsp white wine vinegar: Adds just enough sharpness to wake up your palate
- 1 tsp honey: A subtle sweetness that rounds out the tang without making it sweet
- 1 small garlic clove minced: Fresh garlic makes all the difference here
- ½ tsp sea salt and ¼ tsp black pepper: Season generously, lentils soak up flavor like sponges
Instructions
- Cook the lentils until perfectly tender:
- Place your rinsed lentils in a saucepan with 3 cups of water and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes, tasting frequently until theyre tender but still hold their shape. Drain any excess water and spread them on a baking sheet to cool quickly.
- Whisk together your mustard dressing:
- In a small bowl, combine the olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, salt, and pepper. Whisk vigorously until the mixture thickens and emulsifies into a creamy golden dressing.
- Combine everything in a large bowl:
- Add your cooled lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber to a roomy bowl. Let the colors and textures mingle for a moment before dressing.
- Toss gently with the dressing:
- Pour the mustard dressing over the salad and use salad tongs to fold everything together until the lentils and greens are lightly coated. The arugula should still have some structure, not wilt completely.
- Serve immediately or portion for later:
- Divide among four plates for dinner, or pack into individual containers for grab and go lunches all week. The flavors actually get better after a few hours in the fridge.
Save This salad has become my answer to the question what can I bring that everyone will actually eat. It appeared at three different potlucks last month, and each time someone asked for the recipe before theyd even finished their first helping.
Making It Your Own
The beauty here is in the framework, not the rules. Sometimes I swap in roasted turkey when thats what I have on hand, and grilled tofu works surprisingly well for a vegetarian version that still feels substantial and satisfying.
The Pickled Onion Secret
If youve never quick pickled onions at home, prepare for your life to change. Thinly slice a red onion and soak it in equal parts vinegar and water with a pinch of salt and sugar for thirty minutes. You will never go back to raw onions in salads again.
Perfect Pairings
This salad stands alone beautifully, but a slice of crusty sourdough or some warm pita makes it feel like a complete meal. On cooler evenings, a light soup on the side transforms it into dinner fare.
- Crumble some feta on top if you want extra creaminess
- Add fresh herbs like dill or parsley for a garden fresh finish
- Keep extra dressing in a jar for quick weekday lunches
Save Here is to fresh food that does not require hours over a hot stove. This salad is proof that simple ingredients, treated with a little care, can become something you genuinely crave.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad stores well in the refrigerator for up to 3 days. For best results, keep the dressing separate and toss just before serving to maintain the crispness of the arugula.
- → What proteins can substitute for chicken?
Roasted turkey, grilled tofu, or chickpeas work wonderfully as alternatives. Each adds its own flavor profile while maintaining the salad's protein content and hearty texture.
- → How do I make homemade pickled onions?
Thinly slice red onions and soak them in a mixture of vinegar, sugar, and salt for 30 minutes. They'll develop a tangy flavor and vibrant color that complements the salad perfectly.
- → Is this suitable for gluten-free diets?
Yes, as written this salad is naturally gluten-free. However, if using store-bought pickled onions or other packaged ingredients, always check labels to verify no gluten-containing additives are present.
- → What can I add to make this heartier?
Crumbled feta or goat cheese adds creaminess and richness. Serving alongside crusty bread transforms it into a more filling meal suitable for dinner.
- → Can I customize the vegetables?
Absolutely. Cherry tomatoes and cucumber are optional, and you can add radishes, bell peppers, or carrots based on preference and seasonal availability.