Protein-packed lentils and roasted chicken with arugula, pickled onions, and zesty mustard dressing.
# What You'll Need:
→ Salad Components
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 medium cucumber, sliced
→ Mustard Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1½ tbsp Dijon mustard
09 - 1 tbsp white wine vinegar
10 - 1 tsp honey
11 - 1 small garlic clove, minced
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper
# How to Prepare:
01 - Place rinsed lentils in a saucepan with 3 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 20-25 minutes until tender but not mushy. Drain thoroughly through a strainer and set aside to cool for 5 minutes.
02 - In a small mixing bowl, combine olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, sea salt, and black pepper. Whisk vigorously until completely emulsified and smooth.
03 - In a large mixing bowl, add cooled lentils, shredded chicken, fresh arugula, pickled red onions, halved cherry tomatoes, and sliced cucumber. Toss ingredients together gently to distribute evenly.
04 - Pour the mustard dressing over the salad mixture. Using salad tongs or a large spoon, toss gently until all ingredients are lightly coated. Divide among four plates and serve immediately while lentils are still slightly warm.
