Lentil & Chicken Spring Salad

The first time I made this salad was during one of those endless spring afternoons when the windows were thrown open and a warm breeze kept finding its way into the kitchen. I had leftover roasted chicken from Sunday dinner and a bag of lentils I had been meaning to use for weeks. Something about the peppery bite of arugula against tender lentils just clicked, and now it is the lunch I turn to when I want something that feels substantial but does not weigh me down.

Last summer my sister dropped by unexpectedly while I was tossing this together, and she ended up sitting at the counter eating straight from the bowl instead of waiting for a proper plate. That is when I knew this was not just a recipe but the kind of food that pulls people into the kitchen.

Ingredients

• 1 cup dry green or brown lentils: I prefer green lentils here because they hold their shape beautifully and add a satisfying earthy foundation
• 2 cups cooked shredded roasted chicken: Use whatever you have on hand, but skinless breast meat keeps things lighter without sacrificing flavor
• 4 cups fresh arugula: The peppery kick is essential, it wakes up the whole salad and cuts through the richness of the dressing
• ½ cup pickled red onions: Do not skip these, their bright acidity is the secret that makes every bite sing
• 1 cup cherry tomatoes: When they are in season they burst with sweetness, but even out of season they add needed color and juice
• 3 tbsp extra virgin olive oil: A quality oil really matters here since the dressing is so simple
• 1½ tbsp Dijon mustard: This is the backbone of the whole dressing, so use a brand you actually like
• 1 tbsp white wine vinegar: Adds a clean sharpness that balances the honey and garlic
• 1 tsp honey: Just enough to round out the mustard and vinegar without making the dressing sweet
• 1 small garlic clove: Minced finely so it distributes evenly through every forkful

Instructions

Cook the lentils until perfectly tender:

Place lentils in a saucepan with 3 cups water and bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until they are tender but still hold their shape

Whisk together the mustard dressing:

In a small bowl combine olive oil, Dijon mustard, white wine vinegar, honey, garlic, salt and pepper, whisking until the mixture thickens and becomes creamy

Combine everything in a large bowl:

Toss the cooked lentils, shredded chicken, arugula, pickled onions, cherry tomatoes and cucumber together gently so the arugula does not wilt

Dress and serve immediately:

Pour the mustard dressing over the salad and toss lightly until everything is coated, then divide among four plates while the lentils are still slightly warm

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This has become my go-to for impromptu picnics and last-minute dinner guests because it looks impressive on the table but comes together so effortlessly. There is something about the combination of warm lentils and crisp vegetables that feels like a celebration.

Making Ahead Like a Pro

You can cook the lentils and prepare the dressing up to two days in advance, just keep them separate in the refrigerator. The lentils actually develop more flavor after sitting overnight, and having the dressing ready means this comes together in minutes when you are hungry.

Protein Variations That Work

Grilled tofu holds up surprisingly well here, absorbing the mustard dressing while maintaining a nice texture. Roasted turkey works beautifully too, especially around the holidays when you have leftovers and want something completely different from the usual reheated plates.

Building Your Perfect Bowl

Start with a base of arugula and arrange the lentils and chicken in sections rather than tossing everything together. This keeps each ingredient distinct and makes the salad feel more restaurant quality.

• Add a handful of toasted walnuts for extra crunch
• Crumble feta over the top for a creamy salty finish
• Serve with warm crusty bread to soak up any extra dressing

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I hope this salad finds its way into your regular rotation the way it has into mine. There is something deeply satisfying about a meal that nourishes without leaving you feeling heavy.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the lentils, dressing, and individual components the day before. Store them separately in airtight containers and assemble just before serving to keep the arugula crisp and the salad fresh.

→ What protein alternatives work well in this salad?

Roasted turkey, grilled chicken breast, or crispy tofu are excellent substitutes. For a vegetarian option, add chickpeas or white beans for additional protein and texture.

→ How do I prevent the lentils from becoming mushy?

Cook the lentils uncovered and check for doneness starting at 20 minutes. They should be tender but still hold their shape. Drain immediately and let cool to stop the cooking process.

→ Can I use canned lentils instead of dried?

Absolutely. Use 2.5 cups canned lentils (drained and rinsed) and skip the cooking step. This reduces total preparation time to about 20 minutes.

→ What can I add to make this salad heartier?

Crumbled feta or goat cheese adds creaminess, while crusty bread serves on the side. You can also incorporate grains like quinoa or couscous for additional bulk and nutrition.

→ How long will this salad keep in the refrigerator?

The undressed salad components will keep for 3-4 days when stored separately. Once dressed, enjoy within 1-2 hours for optimal texture and flavor.