Lentil & Chicken Spring Salad (Printer-friendly)

Tender lentils, roasted chicken, peppery arugula, and pickled onions tossed in zesty mustard dressing.

# Ingredient List:

→ Salad Base

01 - 1 cup dry green or brown lentils, rinsed
02 - 2 cups cooked, shredded roasted chicken, skinless
03 - 4 cups fresh arugula
04 - ½ cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - ½ cucumber, sliced

→ Mustard Dressing

07 - 3 tablespoons extra virgin olive oil
08 - 1½ tablespoons Dijon mustard
09 - 1 tablespoon white wine vinegar
10 - 1 teaspoon honey
11 - 1 small garlic clove, minced
12 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper

# How-To Steps:

01 - Place lentils in a saucepan with 3 cups water. Bring to a boil, reduce heat, and simmer uncovered for 20 to 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.

# Expert Advice:

01 -
  • The mustard dressing clings to every ingredient, so you get flavor in each bite
  • You can prep everything ahead and it actually tastes better after the flavors mingle
02 -
  • Overcooked lentils will break apart when tossed, so check them a few minutes early
  • The dressing needs to be whisked immediately before pouring—oil and vinegar separate quickly
03 -
  • Toast your lentils in a dry pan for 2 minutes before cooking for a nuttier flavor
  • Massaging the arugula with a tiny bit of olive oil first makes it less bitter
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