Save to Pinterest The first time I made this salad was on a particularly sweltering July afternoon when the thought of turning on the oven felt like punishment. I had leftover roasted chicken from Sunday dinner and a bag of lentils I'd been meaning to use, so I threw everything together with whatever fresh herbs I could snatch from my wilting garden plants. The combination was so unexpectedly refreshing that I found myself eating it straight from the bowl, standing at the counter, completely forgetting about proper portion control.
Last spring, my sister was recovering from surgery and I brought her a container of this salad. She called me two days later asking for the recipe because her husband, who normally views salads as rabbit food and politely declines, had eaten the entire container while she was napping. Now she makes it every week for their Sunday lunch, and they argue over who gets the last serving.
Ingredients
- 1 cup dry green or brown lentils: These hold their shape beautifully after cooking and provide this satisfying earthy foundation that makes the salad feel substantial rather than just leafy
- 2 cups cooked shredded roasted chicken: Using skinless breast meat keeps it light while still delivering that tender protein boost that makes this feel like a complete meal
- 4 cups fresh arugula: The peppery bite cuts through the rich dressing and adds this sophisticated flavor that regular lettuce just cannot compete with
- ½ cup pickled red onions: These add such a bright acidic pop that I actually double the amount when I'm making this just for myself
- 1 cup cherry tomatoes: When you bite into them they release these little bursts of sweetness that balance the mustard perfectly
- 3 tbsp extra virgin olive oil: This creates the silky base that helps the dressing cling to every single lentil and leaf
- 1½ tbsp Dijon mustard: The backbone of the whole operation providing that sharp tangy kick that wakes up your palate
- 1 tbsp white wine vinegar: Adds brightness without being harsh and helps emulsify everything into that perfect consistency
- 1 tsp honey: Just enough to mellow out the mustard's aggressive edge and bring all the flavors into harmony
- 1 small garlic clove: Mince this finely so you get subtle warmth throughout rather than overwhelming raw garlic chunks
- ½ tsp sea salt and ¼ tsp black pepper: Seasoning each component properly is what separates a good salad from one that people actually remember
Instructions
- Cook the lentils until perfectly tender:
- Place lentils in a saucepan with 3 cups water, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until they're tender but still hold their shape. Drain well and let them cool slightly so they don't wilt the arugula when you combine everything.
- Whisk together the zesty dressing:
- In a small bowl, combine olive oil, Dijon mustard, vinegar, honey, minced garlic, salt, and pepper, whisking vigorously until the mixture thickens and becomes completely emulsified. Taste and adjust the honey or salt if needed since this is what ties the whole salad together.
- Assemble your colorful masterpiece:
- In a large bowl, combine the cooked lentils, shredded chicken, fresh arugula, pickled onions, and halved cherry tomatoes. I add everything but the dressing at this point so I can make sure the proportions look right before committing.
- Dress and toss with confidence:
- Pour the mustard dressing over the salad and use tongs or large spoons to fold everything together gently until every leaf and lentil is lightly coated. The salad should glisten slightly without being heavy or overdressed.
- Serve immediately or hold for later:
- Divide among four plates and enjoy right away while the arugula is still crisp and vibrant. If you're meal prepping, store the dressing separately and toss just before eating.
Save to Pinterest This salad has become my go-to contribution to potlucks because it travels beautifully and always gets more compliments than dishes that took three times as long to prepare. There's something about the combination of textures and flavors that makes people assume you're a much more sophisticated cook than you actually are.
Make It Your Own
I've found that swapping in roasted turkey or grilled tofu works beautifully when you want to change things up. The beauty of this salad is its flexibility while maintaining that perfect balance of protein, vegetables, and tangy dressing.
Serving Suggestions
While this is substantial enough to stand alone as a complete meal, serving it with warm crusty bread makes it feel even more like a special occasion dinner. The bread is perfect for sopping up any extra dressing that settles at the bottom of the bowl.
Storage and Meal Prep
This salad keeps surprisingly well for three to four days in the refrigerator, making it excellent for weekday lunches. The flavors actually develop and meld together nicely, though the arugula will soften over time.
- Store in an airtight container with a paper towel on top to absorb excess moisture
- Keep the dressing separate if you plan to eat it over several days
- Bring to room temperature for 15 minutes before serving to let the flavors wake up
Save to Pinterest There's something deeply satisfying about a salad that leaves you feeling nourished rather than deprived, and this one hits that perfect spot every single time.
Recipe Questions & Answers
- → Can I prepare this ahead of time?
Yes, cook the lentils and prepare the dressing up to 2 days in advance. Store separately in airtight containers. Assemble and dress just before serving to keep the arugula crisp and fresh.
- → What type of lentils work best?
Green or brown lentils hold their shape well during cooking. Avoid red lentils, which become mushy. French lentils (lentilles du Puy) are excellent for their earthy flavor and firm texture.
- → How do I make pickled onions from scratch?
Slice red onions thinly and place in a bowl. Pour equal parts white wine vinegar and water over them, add a pinch of sugar and salt, and let sit for 30 minutes. They'll keep refrigerated for up to 2 weeks.
- → What can I substitute for chicken?
Grilled tofu, roasted turkey, chickpeas, or white beans work wonderfully. Adjust cooking times accordingly. The salad remains hearty and satisfying with any plant-based or lean protein alternative.
- → Is this salad gluten-free?
Yes, as written it's naturally gluten-free. Just verify that your Dijon mustard and any store-bought pickled onions are certified gluten-free, as some brands may contain hidden gluten.
- → Can I add cheese to this salad?
Absolutely. Crumbled feta, goat cheese, or sharp cheddar complement the mustard dressing beautifully. Add about ½ cup (75g) per serving for a creamier, richer dish.