Protein-rich salad combining tender lentils, roasted chicken, fresh arugula, and tangy pickled onions with a zesty mustard vinaigrette.
# What You'll Need:
→ 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 - 0.5 cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 0.5 cucumber, sliced
→ Mustard Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1.5 tablespoons Dijon mustard
09 - 1 tablespoon white wine vinegar
10 - 1 teaspoon honey
11 - 1 small garlic clove, minced
12 - 0.5 teaspoon sea salt
13 - 0.25 teaspoon freshly ground black pepper
# Directions:
01 - Place lentils in a saucepan with 3 cups water. Bring to a boil, reduce heat, and simmer uncovered for 20-25 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 evenly.
05 - Divide among four plates and serve immediately.
