Pin It My sister-in-law brought this salad to our first summer barbecue of the season, and I honestly didnt expect much from a bowl of lentils and greens. Then I took a bite, something clicked between the tangy dressing and the tender chicken, and I found myself hovering near the serving bowl for the rest of the afternoon.
Last week I made this for my neighbor who just had surgery, and she texted me two days later asking if I could drop off another batch. That's when you know a recipe has moved beyond just food and into comfort territory.
Ingredients
- 1 cup dry green or brown lentils: I've learned green lentils hold their shape better than red ones, giving you satisfying texture in every bite
- 2 cups cooked shredded roasted chicken: Using rotisserie chicken from the store works perfectly and saves you so much time on busy weeknights
- 4 cups fresh arugula: The peppery bite cuts through the rich chicken and earthy lentils like nothing else would
- ½ cup pickled red onions: These bring the acid that wakes up the whole bowl and keep each forkful interesting
- 1 cup cherry tomatoes halved: They burst in your mouth and add little pockets of sweetness that balance everything
- ½ cucumber sliced: Even though it's optional, I never skip it because that crunch makes the salad feel complete
- 3 tbsp extra virgin olive oil: Good quality olive oil matters here since it carries all the other flavors
- 1½ tbsp Dijon mustard: This creates that emulsified dressing texture and gives you the backbone of the whole flavor profile
- 1 tbsp white wine vinegar: Brightens the dressing without being harsh like some vinegars can be
- 1 tsp honey: Just enough to mellow out the mustard's sharp edge and bring everything together
- 1 small garlic clove minced: Fresh garlic beats powdered every single time for that aromatic background note
- ½ tsp sea salt: Enhances all the vegetables without making the salad taste overly salty
- ¼ tsp freshly ground black pepper: Adds a gentle warmth that lingers after you swallow
Instructions
- Cook your lentils until perfectly tender:
- Place the rinsed lentils in a saucepan with 3 cups water, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes. You'll know they're done when they're tender but still hold their shape and aren't falling apart into mush.
- Whisk together your zesty 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 turns into a creamy emulsion that coats the back of a spoon.
- Combine everything in a large bowl:
- Add the cooled lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber to a large mixing bowl. The bowl looks gorgeous at this stage, with all those colors mingling together.
- Dress and toss the salad gently:
- Pour the mustard dressing over the salad and use tongs or large spoons to fold everything together until coated. Take your time here and be gentle so you don't bruise the arugula or mash the lentils.
- Serve immediately while fresh:
- Divide among four plates and bring straight to the table while the vegetables still have their crisp bite and the dressing hasn't been absorbed completely.
Pin It My daughter usually picks onions off everything, but she actually asked for extra pickled red onions on her serving. Watching her willingly eat something she normally avoids felt like a small parenting victory.
Make Ahead Magic
I've learned to cook the lentils and prep all the vegetables the night before, storing them separately in containers. The dressing keeps beautifully in a jar in the fridge for up to a week, so you can literally throw this together in five minutes on busy days.
Protein Swaps
When I stopped eating meat for a month last year, I used grilled tofu instead of chicken and honestly didn't miss it at all. The tofu soaks up the mustard dressing beautifully and gives you that same satisfying protein content without needing any animal products.
Serving Suggestions
Crusty bread on the side turns this from a light lunch into something that feels like a proper dinner, especially when you can use it to soak up any extra dressing at the bottom of your bowl. I also love serving this alongside roasted potatoes when we have guests over for a casual weekend meal.
- Try adding crumbled feta for extra creaminess that melts into the warm lentils
- Toast some nuts like walnuts or pecans and sprinkle on top for crunch
- Make extra dressing because you'll want to put it on everything else you make that week
Pin It This salad has become my go-to for nights when we want something that feels nourishing but doesn't weigh us down before bed.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can cook the lentils and chicken up to 2 days ahead and store them separately in the refrigerator. Keep the dressing in a sealed container. Assemble just before serving to maintain freshness and prevent the greens from wilting. Store dressed salad for up to 4 hours in an airtight container.
- → What are good protein substitutes for chicken?
Grilled tofu, roasted turkey, crispy chickpeas, or grilled salmon work wonderfully as alternatives. For vegetarian options, add crumbled feta, goat cheese, or hard-boiled eggs to increase protein content. Each substitution brings its own flavor profile to complement the mustard dressing.
- → How do I make pickled onions from scratch?
Thinly slice red onions and place them in a jar. Heat equal parts white vinegar and water with a tablespoon of sugar and salt per cup of liquid. Pour the hot mixture over the onions and let them sit for at least 30 minutes. They'll keep refrigerated for up to 2 weeks.
- → Is this salad truly gluten-free?
As written, yes—all whole ingredients are naturally gluten-free. However, verify that packaged items like pickled onions and Dijon mustard don't contain hidden gluten or are certified gluten-free. Some store-bought mustards may contain additives, so check labels carefully.
- → How should I store leftover salad?
Store undressed components separately in airtight containers for up to 3 days. Keep the dressing in a sealed container for up to 5 days. Assemble fresh portions as needed to maintain crispness and prevent sogginess. Lentils and chicken keep longer than delicate greens.
- → Can I make the mustard dressing without honey?
Absolutely. Replace honey with an equal amount of maple syrup, agave nectar, or a pinch of sugar for the same balancing effect. The sweetness helps round out the acidity of the vinegar and the sharpness of the Dijon mustard.