Lentil & Chicken Spring Salad (Printable)

Protein-packed salad with tender lentils, roasted chicken, arugula, and pickled onions in a tangy mustard dressing.

# What You’ll Need:

→ Salad Components

01 - 1 cup dry green or brown lentils, rinsed
02 - 2 cups cooked shredded roasted chicken, skinless
03 - 4 cups fresh arugula
04 - ½ cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - ½ cucumber, sliced

→ Mustard Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1½ tablespoons Dijon mustard
09 - 1 tablespoon white wine vinegar
10 - 1 teaspoon honey
11 - 1 small garlic clove, minced
12 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper

# Directions:

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

# Expert Tips:

01 -
  • The mustard dressing hits that perfect spot between tangy and creamy without any dairy
  • It keeps beautifully in the fridge, so lunch for tomorrow is already done
  • Every forkful gives you tender lentils, savory chicken, and fresh greens all at once
02 -
  • Overcooked lentils turn into mush, so start checking them at the 18 minute mark
  • The dressing tastes strong on its own but mellows beautifully once it coats the salad
  • If making ahead, keep the arugula separate and add it just before serving
03 -
  • Cool your lentils on a baking sheet so they stop cooking immediately
  • Make double the dressing and use it throughout the week on simple green salads
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