Lentil & Chicken Spring Salad

The first time I made this salad was on a Tuesday evening when I had leftover roast chicken and a bag of lentils I'd been meaning to use. I wasn't expecting much, honestly, but that first bite stopped me in my tracks. The peppery arugula, the tangy onions cutting through the rich chicken, and those earthy lentils all tied together with this sharp mustard dressing. My roommate walked in, took one look at my colorful bowl, and immediately asked for the recipe. Now it's become my go-to for when I want something that feels special but comes together in under an hour.

I brought this to a friend's summer picnic last year, and people kept asking where I bought it. There's something about how the dressing soaks into the lentils just enough to make them sing, while the arugula stays bright and perky. My friend's mom, who's been cooking for decades, actually wrote down the recipe on a napkin right there at the table. That's when I knew this wasn't just another salad recipe.

Ingredients

• 1 cup (200 g) dry green or brown lentils, rinsed: Green lentils hold their shape better than red ones, giving you that satisfying bite that doesn't turn to mush in the salad
• 2 cups (300 g) cooked, shredded roasted chicken: Use leftover rotisserie chicken or roast your own, just keep it skinless so the dressing can really shine
• 4 cups (100 g) fresh arugula: The peppery kick is essential here, it cuts through the rich elements and adds that fresh brightness
• ½ cup (60 g) pickled red onions, thinly sliced: These are the secret weapon, adding tang and crunch that wakes up the whole bowl
• 1 cup (150 g) cherry tomatoes, halved: Little bursts of sweetness that balance all the savory elements
• ½ cucumber, sliced: Cool and refreshing, perfect for balancing the hearty lentils and chicken
• 3 tbsp extra virgin olive oil: The foundation of your dressing, use a good one since it really shines here
• 1½ tbsp Dijon mustard: This is what gives the dressing its backbone and that lovely sharp edge
• 1 tbsp white wine vinegar: Bright acid that cuts through the richness and brings everything together
• 1 tsp honey: Just enough sweetness to balance the mustard's sharpness and round out the flavors
• 1 small garlic clove, minced: Fresh garlic makes all the difference here, don't skip it
• ½ tsp sea salt and ¼ tsp freshly ground black pepper: Season generously, lentils need proper salting to really taste good

Instructions

Cook the lentils until perfectly tender:

Place your rinsed lentils in a saucepan with 3 cups of water and 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 them well and let them cool slightly, they should be warm, not hot, when you assemble the salad.

Whisk together your zesty 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 emulsifies into a creamy, golden dressing that coats the back of a spoon.

Build your colorful salad base:

In a large bowl, combine those warm lentils with the shredded chicken, fresh arugula, pickled onions, cherry tomatoes, and cucumber. The warmth of the lentils will slightly wilt the arugula in the most beautiful way.

Dress and toss everything together:

Pour that mustard dressing over the salad and use salad tongs or a large spoon to toss gently until everything is evenly coated. Take a moment to appreciate how vibrant it looks before serving.

Plate and enjoy immediately:

Divide the salad among four plates while the lentils are still slightly warm. The contrast of temperatures and textures is part of what makes this so irresistible.

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This salad has become my signature dish at dinner parties, and I love watching people's faces light up when they take that first bite. There's something about the combination of flavors that feels sophisticated yet completely approachable, like comfort food dressed up for a night out.

Making It Your Own

Don't be afraid to swap in roasted turkey or grilled tofu if that's what you have on hand, the salad works beautifully with different proteins. I've even made it with chickpeas for a vegetarian version that's just as satisfying.

Meal Prep Magic

This salad actually tastes better the next day once the flavors have had time to mingle. I often make a double batch on Sunday and pack it for lunches throughout the week, keeping the dressing separate until I'm ready to eat.

Perfect Pairings

A slice of crusty bread on the side turns this from a light lunch into something more substantial, perfect for when you need extra staying power. If you're feeling indulgent, crumbled feta or goat cheese adds this lovely creaminess that plays beautifully with the tangy dressing.

• Add a dollop of Greek yogurt on top for extra protein
• Serve alongside grilled vegetables for a summer feast
• Pair with a crisp white wine like Sauvignon Blanc

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Every time I make this salad, I'm reminded of why simple, fresh ingredients treated with respect are often the most satisfying meals of all. Here's to many colorful bowls in your future.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare the lentils and dressing up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Add the arugula and toss with dressing just before serving to keep greens fresh and crisp.

→ What type of lentils work best?

Green or brown lentils hold their shape well after cooking, making them ideal for salads. Avoid red lentils as they become too soft and mushy. Rinse thoroughly before cooking to remove any debris.

→ Can I use leftover rotisserie chicken?

Absolutely. Store-bought rotisserie chicken works perfectly and saves time. Simply shred about 2 cups (300 g) of the breast and thigh meat, removing the skin for a lighter dish.

→ How long do pickled onions keep?

Homemade pickled onions last up to 2 weeks in the refrigerator when stored in a clean jar with brine. They add wonderful tangy brightness and become more flavorful over time.

→ What can I substitute for arugula?

Fresh baby spinach, mixed salad greens, or tender kale work well as alternatives. Each brings a slightly different flavor profile while maintaining the salad's refreshing character.

→ Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Always check packaged items like mustard and vinegar to verify they haven't been processed with gluten-containing additives if you have celiac disease or severe sensitivity.