Lentil & Chicken Spring Salad (Printable View)

Tender lentils, roasted chicken, and peppery arugula tossed in tangy mustard dressing for a refreshing, high-protein meal.

# What You 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 - 1/2 cup pickled red onions, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 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 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

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.

# Expert Tips:

01 -
  • High in protein with 32g per serving to keep you satisfied.
  • Naturally gluten-free and made with wholesome ingredients.
  • A perfect balance of tangy pickled onions and zesty mustard dressing.
  • Quick and easy to assemble for a healthy weekday meal.
02 -
  • To make homemade pickled onions, soak thinly sliced red onion in a mixture of vinegar, sugar, and salt for 30 minutes.
  • Whisk the dressing until it is fully emulsified to ensure even coating on all ingredients.
  • Rinse the lentils thoroughly before cooking to remove any dust or debris.
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