Lentil & Chicken Spring Salad (Print Version)

Tender lentils and roasted chicken tossed with arugula and pickled onions in a tangy mustard dressing. High-protein, gluten-free, and ready in 45 minutes.

# What You'll Need:

→ Salad

01 - 1 cup dry green or brown lentils, rinsed
02 - 2 cups cooked shredded roasted chicken, skinless
03 - 4 cups fresh arugula
04 - 0.5 cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 0.5 cucumber, sliced

→ Mustard Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1.5 tablespoons Dijon mustard
09 - 1 tablespoon white wine vinegar
10 - 1 teaspoon honey
11 - 1 small garlic clove, minced
12 - 0.5 teaspoon sea salt
13 - 0.25 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 to 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 -
  • Every forkful hits you with protein that actually keeps you satisfied for hours
  • The mustard dressing punches through in the best possible way, making simple ingredients taste extraordinary
02 -
  • The dressing can make the arugula wilt if it sits too long, so toss right before serving
  • Lentils continue absorbing liquid even after cooking, so don't let them sit undressed for more than an hour
03 -
  • Rinse your lentils in a mesh strainer before cooking to remove any debris or dust
  • Let the lentils cool almost completely before mixing with other ingredients so the arugula doesn't wilt from residual heat
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