Protein-packed salad with tender lentils, roasted chicken, peppery arugula, and tangy pickled onions in mustard dressing.
# What you 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 - 1/2 cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cucumber, sliced
→ Mustard Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 1/2 tablespoons Dijon mustard
09 - 1 tablespoon white wine vinegar
10 - 1 teaspoon honey
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 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.
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.
05 - Divide among four plates and serve immediately.
