Save to Pinterest The first time I made this salad, it was actually a happy accident. I had leftover roasted chicken from Sunday dinner and a bag of lentils I'd bought meaning to make soup, but spring was showing up at the farmers market with those first tender bunches of arugula. Everything just landed in the same bowl, and that sharp mustard dressing tied it all together better than I expected. Now it's the kind of thing I throw together when I want something that feels substantial but still fresh.
I brought this to a friend's patio dinner last month, and honestly, I was worried it seemed too simple. But people kept asking what was in the dressing, and the pickled onions were somehow the star of the show. There's something about how the sharpness cuts through the rich chicken and earthy lentils that makes the whole thing feel balanced.
Ingredients
- 1 cup (200 g) dry green or brown lentils, rinsed: Green lentils hold their shape better than red ones, giving you that satisfying bite rather than mush
- 2 cups (300 g) cooked, shredded roasted chicken: Use whatever you have left over, even a store-bought rotisserie chicken works beautifully here
- 4 cups (100 g) fresh arugula: The peppery bite is essential, baby spinach would be too mild
- ½ cup (60 g) pickled red onions, thinly sliced: These add the bright acid that wakes up everything else, don't skip them
- 1 cup (150 g) cherry tomatoes, halved: They burst in your mouth and add little pockets of sweetness
- ½ cucumber, sliced: Adds crunch and a cooling element against the mustard
- 3 tbsp extra virgin olive oil: The base that carries all the flavors
- 1½ tbsp Dijon mustard: This is the backbone of the dressing, use good quality mustard
- 1 tbsp white wine vinegar: Brightens the dressing without overpowering
- 1 tsp honey: Just enough to mellow the sharp mustard
- 1 small garlic clove, minced: One clove is plenty, you want a whisper not a shout
- ½ tsp sea salt: Essential to bring all the flavors together
- ¼ tsp freshly ground black pepper: Adds a gentle warmth
Instructions
- Cook the lentils until perfectly tender:
- Place lentils in a saucepan with 3 cups water, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes. You want them tender but still holding their shape, drain and let them cool slightly so they don't wilt the greens.
- Whisk together the mustard dressing:
- In a small bowl, combine olive oil, Dijon mustard, white wine vinegar, honey, garlic, salt, and pepper. Whisk until it thickens slightly and becomes creamy, about 30 seconds of vigorous whisking.
- Combine everything in a large bowl:
- Add the slightly warm lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber. Don't toss yet, just arrange everything so you can see all the colors together.
- Dress and serve immediately:
- Pour that mustard dressing over the top and toss gently with your hands or tongs until everything is coated. Divide among four plates and enjoy while the lentils still have a little warmth to them.
Save to Pinterest This became my go-to spring dinner after I realized it hits that perfect spot between wanting something healthy and actually wanting to enjoy what I'm eating. There's a satisfaction in how it comes together, like each ingredient has a job to do.
Make It Your Own
Sometimes I swap in roasted turkey or even grilled tofu if that's what I have on hand. The framework works because it's about contrasts, warm against cold, sharp against rich, crunchy against tender.
The Perfect Pickled Onions
If you've never made your own pickled onions, this is the recipe that will convert you. Thinly slice a red onion and soak it in equal parts vinegar and water with a pinch of salt and sugar for 30 minutes. They'll keep in the fridge for weeks and suddenly find their way onto everything.
Serving Suggestions
I love serving this with some crusty bread to soak up any extra dressing at the bottom of the bowl. A chilled glass of white wine doesn't hurt either, something crisp and acidic.
- Try crumbling some feta on top if you want extra creaminess
- Add avocado slices for richness if tomatoes aren't in season
- Make the dressing and lentils ahead, then just assemble when ready
Save to Pinterest Hope this becomes one of those recipes you turn to without thinking, the one that always works no matter what season it is or who you're feeding.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, cook lentils and prepare dressing up to 3 days ahead. Store separately and toss with fresh arugula before serving to maintain texture.
- → What other proteins work well?
Roasted turkey, grilled chicken breast, or firm tofu make excellent substitutes. Adjust seasoning based on your protein choice.
- → How do I quick-pickle onions?
Slice red onion thinly, then soak in equal parts vinegar and warm water with 1 teaspoon each salt and sugar for 30 minutes.
- → Can I use canned lentils?
Absolutely. Rinse and drain canned lentils thoroughly, then skip the cooking step. Use about 2 cans (15 oz each) for this portion.
- → What greens substitute arugula?
Fresh spinach, mixed spring greens, or baby kale work well. Adjust quantities based on leaf size and personal preference.