Save to Pinterest Last spring, I threw this together on a Tuesday when I had leftover roasted chicken and a bag of lentils staring at me from the pantry. The pickled onions were an afterthought, something I'd made days earlier and forgotten about, but they ended up stealing the entire show. Now it's the salad I make when I want something that feels substantial but doesn't weigh me down for hours afterward.
My sister visited last month and I made this for our impromptu picnic in the backyard. She kept asking what was in the dressing, convinced I'd added something exotic, but it's just the usual suspects whisked together with conviction. There's something about the peppery arugula against the earthy lentils that makes each bite feel balanced without trying too hard.
Ingredients
- 1 cup dry green or brown lentils: These hold their shape better than red lentils and give you that satisfying bite that stands up to the tangy dressing
- 2 cups cooked shredded roasted chicken: Use whatever you have leftover, even a store-bought rotisserie chicken works beautifully here
- 4 cups fresh arugula: The peppery kick is what makes this feel like spring on a plate, baby spinach works too if you prefer something milder
- ½ cup pickled red onions: These add the bright acid that pulls everything together, make extra because you'll want them on everything
- 1 cup cherry tomatoes: Burst little tomatoes between your teeth for pockets of sweetness that contrast the mustard
- 3 tbsp extra virgin olive oil: Use something you actually like the taste of, it's the base of the whole dressing
- 1½ tbsp Dijon mustard: This is the backbone of the dressing, don't use yellow mustard unless you want a completely different vibe
- 1 tbsp white wine vinegar: Adds brightness without overpowering, apple cider vinegar works in a pinch
- 1 tsp honey: Just enough to round out the sharpness and make everything play nice together
Instructions
- Get your lentils ready:
- Cook them in plenty of water until they're tender but still have some bite, about 20 minutes, then drain them well so they don't turn your salad into soup
- Whisk together the dressing:
- Combine the olive oil, Dijon, vinegar, honey, garlic, salt, and pepper in a small bowl until it looks thick and creamy
- Combine everything in a large bowl:
- Toss the lentils, chicken, arugula, pickled onions, tomatoes, and cucumber together gently so you don't bruise the greens
- Dress and toss immediately:
- Pour that mustard dressing over the salad and fold everything together until each component is lightly coated
- Serve right away:
- Divide among plates while the arugula is still perky and the lentils have absorbed just enough dressing to flavor them through
Save to Pinterest This became my go-to lunch after I realized I could eat the entire bowl without feeling like I needed a nap afterward. My neighbor now texts me whenever she makes it, saying her kids actually request the lentils, which feels like some kind of parenting victory.
Making It Your Own
Sometimes I'll add crumbled feta or goat cheese if I want something creamier, especially when I'm serving this for dinner. The salty cheese plays beautifully against that sharp mustard dressing and makes the whole thing feel more indulgent.
Pickled Onions Game Changer
If you've never quick-pickled onions, you're in for something that transforms everything they touch. Thinly slice a red onion and let it sit in vinegar, sugar, and salt for 30 minutes while you prep everything else. They turn from harsh to perfectly tangy sweet.
Protein Swaps That Work
This salad is incredibly forgiving when it comes to protein. Grilled tofu works surprisingly well, and I've even used leftover roasted turkey when that's what I had on hand. The key is having something with enough substance to stand alongside those hearty lentils.
- Keep the lentils slightly undercooked since they'll soften as they sit in the dressing
- Taste the dressing before adding it, adjusting the honey or mustard to hit your perfect balance
- This travels well for lunch if you pack the dressing separately and toss right before eating
Save to Pinterest There's something about this salad that makes regular Tuesday dinner feel a little bit special without any fuss. Hope it finds its way into your rotation like it did mine.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can cook the lentils and prepare the dressing up to 24 hours in advance. Keep them refrigerated separately. Assemble the salad with fresh arugula just before serving to maintain its crispness and prevent wilting.
- → What are good protein substitutes for chicken?
Roasted turkey, grilled tofu, tempeh, or canned white beans work wonderfully. For a seafood option, consider grilled shrimp or flaked salmon. Adjust cooking times based on your chosen protein.
- → How do I make homemade pickled onions?
Thinly slice red onions and place them in a jar. Heat equal parts white vinegar and water with sugar and salt, pour over the onions, and let sit at room temperature for 30 minutes to 2 hours. They'll keep refrigerated for up to two weeks.
- → Is this salad suitable for meal prep?
Absolutely. Store cooked lentils, shredded chicken, and dressing separately in airtight containers for up to 4 days. Keep arugula fresh in a separate container. Assemble individual portions just before eating for optimal texture and freshness.
- → What can I add for extra flavor and texture?
Crumbled feta or goat cheese adds creaminess, toasted nuts like walnuts or almonds provide crunch, and fresh herbs like dill or parsley brighten the dish. Sliced radishes or avocado also complement the salad beautifully.
- → Can I serve this warm or cold?
This salad is best served chilled or at room temperature. If you prefer warmth, serve it lukewarm by using freshly cooked (still warm) lentils with cold dressing, allowing the arugula to wilt slightly from the heat.