Lentil & Chicken Spring Salad

Last spring, I discovered that a truly great salad could be the highlight of dinner rather than just an afterthought. I had some leftover roasted chicken and a bag of lentils that needed using, so I threw them together with whatever fresh greens I had on hand. The combination was so satisfying that I started making it intentionally, tweaking the ratios until the texture and flavors felt just right. Something about the earthy lentils against the bright, tangy dressing makes this salad feel substantial yet refreshing at the same time.

I made this for my sister when she was recovering from surgery and needed nourishing but gentle meals. She texted me the next day saying it was the first thing in weeks that actually tasted good and gave her energy. Since then, its become my go-to whenever I need to bring someone food that feels thoughtful and comforting without being overly rich.

Ingredients

• 1 cup (200 g) dry green or brown lentils, rinsed: Green lentils hold their shape better than red ones, giving the salad a satisfying texture rather than turning mushy when dressed
• 2 cups (300 g) cooked, shredded roasted chicken (skinless): Using leftovers from a roasted chicken works beautifully, or pick up a rotisserie chicken to save time
• 4 cups (100 g) fresh arugula: The peppery bite of arugula cuts through the richness and adds beautiful color contrast
• ½ cup (60 g) pickled red onions, thinly sliced: These bright, tangy jewels are essential for cutting through the earthy lentils and mild chicken
• 1 cup (150 g) cherry tomatoes, halved (optional): Little bursts of sweetness and juice that make every forkful interesting
• ½ cucumber, sliced (optional): Adds cool crunch and freshness, especially nice in warmer months
• 3 tbsp extra virgin olive oil: The foundation of the dressing, so use something you really like the taste of
• 1½ tbsp Dijon mustard: This is what gives the dressing its backbone and emulsifying power
• 1 tbsp white wine vinegar: Bright acid that balances the oil and mustard without overpowering
• 1 tsp honey: Just enough to round out the sharpness and help everything come together
• 1 small garlic clove, minced: Finely minced so no one gets an overwhelming raw garlic bite
• ½ tsp sea salt: Enhances all the flavors without making the salad taste salty
• ¼ tsp freshly ground black pepper: Adds subtle warmth and depth

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

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Cook the lentils:

Place lentils in a saucepan with 3 cups (720 ml) water and bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender but still holding their shape. Drain well and let cool slightly so they dont wilt the greens when you mix everything together.

Whisk together the dressing:

In a small bowl, combine olive oil, Dijon mustard, vinegar, honey, garlic, salt, and pepper, whisking vigorously until the mixture thickens and emulsifies into a creamy consistency. Give it a taste and adjust if you like it more acidic or sweeter.

Assemble your base:

In a large serving bowl, combine the cooked lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber if using. Toss everything gently just to distribute the ingredients before adding the dressing.

Dress and serve:

Pour the mustard dressing over the salad and toss gently with tongs or large spoons until everything is lightly coated. Divide among four plates and serve right away while the arugula is still crisp and vibrant.

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This salad has become one of those recipes I turn to when I want something that feels special but doesnt require hours at the stove. There is something deeply satisfying about eating food that tastes both indulgent and nourishing at the same time.

Making It Your Own

Swapping roasted turkey or grilled tofu keeps the protein high while changing the flavor profile completely. Sometimes I add crumbled feta when I want extra creaminess and a salty punch. The beauty of this salad is how well it adapts to whatever you have in your refrigerator.

Timing Your Prep

I cook a big batch of lentils at the start of the week and keep them in the refrigerator for quick meals. Having the dressing ready in a jar means this salad comes together in under five minutes on busy days. The components actually taste better after a day or two as the flavors meld together.

Serving Suggestions

A slice of crusty bread alongside turns this from a salad into a complete meal that feels substantial. In summer, I serve it with grilled vegetables, and in colder months, it pairs beautifully with a warm soup. The bright flavors also complement simply grilled fish or roasted vegetables wonderfully.

• Toast extra bread and rub with garlic for a DIY bruschetta element
• Add a soft-boiled egg on top for breakfast or brunch
• Keep extra pickled onions in the fridge for sandwiches and wraps

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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Hope this brings as much joy to your table as it has to mine over the seasons. There is something wonderful about a dish that feels both nourishing and indulgent at the same time.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can cook the lentils and chicken up to 2 days in advance and store them separately in airtight containers. Prepare the dressing ahead as well. Assemble the salad just before serving to keep the arugula crisp and fresh.

→ What can I use instead of roasted chicken?

Grilled turkey, roasted tofu, cooked chickpeas, or canned white beans work wonderfully as protein substitutes. Adjust cooking times based on your chosen protein, and ensure it's seasoned well to match the salad's flavor profile.

→ How do I make homemade pickled onions?

Thinly slice red onions and place them in a jar. Heat equal parts vinegar and water with a pinch of salt and sugar until warm, then pour over the onions. Let them sit for at least 30 minutes at room temperature before using. They keep refrigerated for up to 2 weeks.

→ Is this salad truly gluten-free?

As written, yes. However, verify that your Dijon mustard and any packaged ingredients are certified gluten-free, as some brands may contain traces. Always check labels if you're preparing for someone with celiac disease or gluten sensitivity.

→ Can I make the mustard dressing less tangy?

Absolutely. Reduce the Dijon mustard to 1 tablespoon and add an extra tablespoon of olive oil. You can also increase the honey to ½ teaspoon for more sweetness, which balances the acidity of the vinegar.

→ What vegetables pair well with this salad?

Bell peppers, radishes, shredded carrots, roasted beets, or sliced fennel complement the flavors beautifully. Fresh herbs like dill, parsley, or tarragon also enhance the salad's freshness and complexity.