Save to Pinterest Last spring, my neighbor hosted her first dinner party and asked me to bring something that wouldn't wilt while sitting out. I threw together lentils, leftover roasted chicken, and whatever fresh things I had in the fridge. Everyone kept asking for the recipe, and honestly, I'd barely measured anything. That happy accident became my go-to when I need something nourishing but don't want to turn on the oven for hours.
My sister claimed she hated lentils until she tried this salad. She texted me the next day asking how to make pickled onions, which is funny because I used to be intimidated by them too. Now I keep a jar in the fridge constantly—they're the thing that makes people ask what's different about this salad.
Ingredients
- 1 cup dry green or brown lentils, rinsed: Brown lentils hold their shape better than red ones, which can turn to mush in salads
- 2 cups cooked shredded roasted chicken: Use a store-bought rotisserie chicken to save time, or roast your own on Sunday
- 4 cups fresh arugula: The peppery bite cuts through the rich chicken and creamy dressing perfectly
- ½ cup pickled red onions, thinly sliced: These add brightness and crunch—homemade ones are worth the thirty minute wait
- 1 cup cherry tomatoes, halved: Optional but they burst in your mouth and add beautiful color contrast
- ½ cucumber, sliced: Optional but adds cool freshness that balances the mustard's heat
- 3 tbsp extra virgin olive oil: Quality matters here since it's the base of your dressing
- 1½ tbsp Dijon mustard: The backbone of the dressing—don't substitute yellow mustard
- 1 tbsp white wine vinegar: Adds the right amount of acid without being too harsh
- 1 tsp honey: Just enough to mellow the mustard and bring everything together
- 1 small garlic clove, minced: Fresh garlic makes a difference, but press it, don't chop it
- ½ tsp sea salt and ¼ tsp black pepper: Season more aggressively than you think—lentils absorb salt
Instructions
- Cook your lentils until tender:
- Place rinsed lentils in a saucepan with 3 cups water and bring to a boil. Reduce heat and simmer uncovered for 20–25 minutes until tender but not mushy. Drain and let cool slightly while you prep everything else.
- Whisk together the dressing:
- In a small bowl, combine olive oil, Dijon mustard, vinegar, honey, garlic, salt, and pepper. Whisk vigorously until the mixture thickens and looks creamy.
- Combine all the salad components:
- In a large bowl, add the cooled lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber if using. Pile them in sections rather than mixing yet.
- Dress and toss everything together:
- Pour the mustard dressing over the salad and use tongs to toss gently until every ingredient is coated. Taste and add more salt if needed.
- Plate and serve immediately:
- Divide among four plates, making sure each serving gets some of everything. The contrast of warm lentils against cold vegetables is part of the charm.
Save to Pinterest My friend Maria brings this to every potluck now, and people hover around her bowl until she finally sets it down. She told me she started making double batches just to keep some for herself the next day, which is honestly the best compliment.
Make It Your Own
Roasted turkey works beautifully if that's what you have on hand, and grilled tofu makes this completely vegetarian. I've even used salmon fillets flaked into the lentils when I wanted something extra special.
The Pickled Onion Secret
Homemade pickled onions are ridiculously simple—thinly slice a red onion and soak it in equal parts vinegar and water with a pinch of salt and sugar. Thirty minutes is all it takes, and they keep in the fridge for weeks.
Meal Prep Magic
This salad was practically designed for meal prep. The flavors actually deepen overnight, and the arugula stays crisp if you store the dressing separately.
- Keep lentils and chicken in one container, vegetables in another
- Store dressing in a small jar and give it a good shake before using
- Add arugula and dress right before serving to keep everything fresh
Save to Pinterest I hope this salad becomes one of those recipes you make without thinking, the kind that feels like an old friend every time you sit down to eat it.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, cook the lentils and prepare the dressing up to 24 hours ahead. Store separately and assemble just before serving to keep the arugula crisp. You can also toss the lentils and chicken with dressing an hour before, then add greens and tomatoes when ready to eat.
- → What are good protein substitutes for chicken?
Roasted turkey, grilled tofu, chickpeas, or white beans work wonderfully. Adjust cooking time based on your protein choice. Tofu benefits from marinating in the mustard dressing before adding to the salad.
- → How do I make pickled onions from scratch?
Slice red onions thinly and place in a jar. Heat equal parts vinegar and water with a tablespoon of sugar and salt to taste. Pour the hot mixture over onions and let sit 30 minutes at room temperature, or refrigerate up to two weeks.
- → Is this salad truly gluten-free?
Yes, as written it's gluten-free. However, verify that packaged ingredients like Dijon mustard and any store-bought pickled onions are certified gluten-free, as some brands may contain trace amounts or additives.
- → What can I add to make this heartier?
Crumbled feta or goat cheese adds creaminess. Crusty bread, roasted potatoes, or whole grains like farro work great on the side. You can also scatter toasted nuts like walnuts or pecans for extra texture and richness.