Save I stumbled onto this combination during that awkward shoulder season when winter vegetables feel tired and spring produce hasn't quite arrived yet. My grocery run had yielded a rotisserie chicken, a bag of arugula, and some lentils I'd been meaning to use for weeks. The mustard dressing came together on a whim when I realized I was out of my usual vinaigrette ingredients.
Last spring, I made this for my sister who swore she hated salads. She went back for seconds and asked if I could make it for her upcoming brunch. The combination of warm, earthy lentils with bright, punchy dressing won her over completely.
Ingredients
- 1 cup dry green or brown lentils: These hold their shape better than red lentils and provide that satisfying earthy base that makes the salad feel substantial
- 2 cups cooked shredded roasted chicken: Rotisserie chicken works perfectly here, just remove the skin for a lighter dish
- 4 cups fresh arugula: The peppery bite cuts through the rich dressing and adds beautiful contrast to the milder ingredients
- ½ cup pickled red onions: These add a bright acidic punch that makes the whole salad taste alive and vibrant
- 3 tbsp extra virgin olive oil: Use a good quality oil since the dressing is simple and every ingredient shines through
- 1½ tbsp Dijon mustard: This is the flavor anchor of the whole dish, so don't be tempted to use yellow mustard instead
Instructions
- Cook your lentils to perfection:
- Place rinsed lentils in a saucepan with 3 cups water, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender but still holding their shape. Drain any remaining water and let them cool slightly while you prepare everything else.
- Whisk together the magic dressing:
- In a small bowl, combine olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, salt, and pepper. Whisk vigorously until the mixture thickens and emulsifies into a creamy, cohesive dressing.
- Build your salad base:
- In a large serving bowl, combine the warm lentils, shredded chicken, fresh arugula, pickled onions, halved cherry tomatoes, and sliced cucumber. The slight warmth from the lentils will gently wilt the arugula just enough to make it more tender.
- Toss and serve immediately:
- Pour the mustard dressing over the salad and use salad tongs to toss everything gently until evenly coated. Divide among four plates and enjoy while the lentils still have a hint of warmth.
Save This recipe became my go-to for impromptu dinner parties after my friend Sarah requested it for her birthday lunch. There's something about the variety of textures and flavors that makes people think you spent hours planning and preparing.
Making It Your Own
Sometimes I swap in roasted turkey or grilled tofu when I want something different, but the lentils stay constant because they're the heart of the dish. The recipe is forgiving enough that you can add whatever vegetables look fresh at the market.
Pickled Onions Worth The Effort
Store bought pickled onions work perfectly fine, but making your own takes just five minutes and tastes infinitely better. Thinly slice a red onion and let it sit in a mixture of vinegar, sugar, and salt for at least 30 minutes.
Serving Suggestions
This salad stands on its own for a light dinner, but crusty bread on the side makes it feel more like a meal. If you're serving it to guests, consider adding crumbled feta or goat cheese for extra creaminess.
- The salad keeps well for up to two days in the refrigerator
- Pack the dressing separately if you're taking it to work for lunch
- Bring the salad to room temperature before serving leftovers
Save This is the kind of recipe that makes healthy eating feel like a treat instead of a chore.
Common Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, you can cook the lentils and chicken in advance and store them separately in the refrigerator for up to 3 days. Prepare the dressing a few hours ahead. Assemble the salad just before serving to keep the arugula crisp and maintain the best texture and flavor.
- → What proteins can I substitute for chicken?
Roasted turkey, grilled tofu, baked salmon, or chickpeas work wonderfully as protein alternatives. Each brings its own flavor profile while maintaining the salad's nutritional balance. For vegetarian options, use extra legumes or crumbled feta cheese alongside the lentils.
- → How do I make homemade pickled onions?
Thinly slice red onions and place them in a jar. Heat equal parts vinegar and water with a pinch of sugar and salt, pour over the onions, and let sit for at least 30 minutes at room temperature or refrigerate for up to two weeks. They add a bright, tangy flavor to the salad.
- → Is this salad truly gluten-free?
Yes, as written with fresh ingredients, this salad is gluten-free. However, always verify that store-bought items like Dijon mustard and pickled onions are certified gluten-free, as some brands may contain trace amounts or thickening agents with gluten.
- → Can I make this salad vegan?
Absolutely. Replace the chicken with grilled or baked tofu, tempeh, or extra chickpeas. Omit honey from the dressing or substitute with maple syrup or agave nectar. The lentils and vegetables provide excellent plant-based protein, making it a complete vegan meal.
- → What's the best way to cook lentils so they stay tender but not mushy?
Rinse the lentils first, then simmer in three times their volume of water for 20-25 minutes. Check them at the 20-minute mark—they should be creamy inside with a slight firmness. Drain immediately when ready to stop the cooking process. Avoid overcrowding and keeping the heat too high.