Lentil Chicken Spring Salad (Printable)

Protein-packed lentil and chicken salad with arugula, pickled onions, and 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 medium 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

# How to Make It:

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 and smooth.
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. Toss gently with salad tongs or large spoon until all ingredients are evenly coated.
05 - Divide among four plates and serve immediately. For optimal texture, serve within 30 minutes of dressing.

# Expert Advice:

01 -
  • It comes together in under 45 minutes but tastes like something from a fancy bistro
  • The mustard dressing creates this incredible velvety coating that makes every bite sing
  • You can prep everything ahead and it actually gets better as the flavors meld
02 -
  • Do not overcook the lentils or they will turn mushy and disappear into the salad
  • The dressing tastes better after sitting for 10 minutes so the garlic mellows
  • Arugula wilts quickly, so dress right before serving to keep it crisp and vibrant
03 -
  • Toast the lentils in a dry pan for 2 minutes before cooking to bring out a nutty depth
  • Double the dressing and use the extra throughout the week on simple green salads
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