Save Last spring, my neighbor brought over a container of leftover roast chicken after a dinner party, and I found myself staring at my pantry trying to turn it into something magical. I had a bag of lentils that had been sitting ignored for months and some arugula starting to wilt in the crisper drawer. The combination, dressed with that punchy mustard vinaigrette, became one of those impulsive kitchen victories that I now make intentionally.
I first served this salad at a backyard lunch when friends dropped by unexpectedly, and everyone kept asking what made it taste so bright and satisfying. Now it is my go to when I need something that feels special but does not require hours of standing at the stove.
Ingredients
- 1 cup dry green or brown lentils: These hold their shape better than red lentils and provide a satisfying bite
- 2 cups cooked shredded roasted chicken: Use leftover roasted chicken or pick up a rotisserie chicken to save time
- 4 cups fresh arugula: Peppery greens balance the earthy lentils and add beautiful color
- ½ cup pickled red onions: These add a tangy crunch that brightens every bite
- 1 cup cherry tomatoes halved: Optional but they add bursts of sweetness and juiciness
- ½ cucumber sliced: Adds refreshing crunch and moisture to the salad
- 3 tbsp extra virgin olive oil: Creates the silky base for your dressing
- 1½ tbsp Dijon mustard: The backbone of the dressing providing tang and emulsification
- 1 tbsp white wine vinegar: Brightens the dressing and cuts through rich ingredients
- 1 tsp honey: Balances the sharpness of mustard and vinegar
- 1 small garlic clove minced: Adds subtle warmth without overpowering the fresh flavors
- ½ tsp sea salt and ¼ tsp black pepper: Essential for bringing all flavors together
Instructions
- Cook the lentils until tender:
- Place lentils in a saucepan with 3 cups water and bring to a boil then reduce heat and simmer uncovered for 20 to 25 minutes until tender but not mushy before draining and cooling slightly
- Whisk together the dressing:
- In a small bowl combine olive oil Dijon mustard vinegar honey garlic salt and pepper whisking until completely emulsified and creamy
- Combine all salad components:
- In a large bowl toss together the cooked lentils shredded chicken arugula pickled onions cherry tomatoes and cucumber if using
- Dress and serve immediately:
- Pour the mustard dressing over the salad and toss gently until everything is lightly coated then divide among four plates and serve
Save My daughter who usually picks onions out of everything actually asked for seconds of this salad because the pickled onions add such a perfect zing without being overwhelming.
Make Ahead Magic
Cook the lentils and prepare the dressing up to three days in advance then store them separately in the refrigerator. The lentils actually develop better flavor after sitting and the dressing stays perfectly emulsified in a sealed jar.
Protein Variations
Roasted turkey or grilled tofu work beautifully as substitutes for the chicken. I have even used canned salmon when I was in a pinch and the mustard dressing tied it all together surprisingly well.
Serving Suggestions
This salad stands alone perfectly but I love serving it with warm crusty bread to soak up any extra dressing at the bottom of the bowl. A chilled glass of white wine makes it feel like a restaurant worthy lunch.
- Crumble feta or goat cheese on top for extra creaminess
- Add toasted walnuts or pumpkin seeds for crunch
- Serve in a wide shallow bowl to showcase all the vibrant colors
Save This salad has become my spring staple because it somehow feels both light and substantial at the same time.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad actually improves when made a few hours ahead. You can assemble all components and refrigerate separately, then toss with dressing just before serving to keep the arugula crisp. The flavors meld beautifully overnight.
- → What can I substitute for the chicken?
Roasted turkey, grilled tofu, chickpeas, or white beans work wonderfully as protein alternatives. For a vegetarian option, double the lentils or add crumbled feta cheese. Each substitution maintains the nutritional balance and hearty nature of the dish.
- → How do I make homemade pickled onions?
Thinly slice red onions and place them in a bowl. Pour equal parts vinegar and water over them with a pinch of sugar and salt. Let sit for at least 30 minutes at room temperature. They'll keep refrigerated for up to two weeks and add bright, tangy flavor to any meal.
- → Is this salad truly gluten-free?
As written, yes—lentils, chicken, vegetables, and oil are naturally gluten-free. However, always verify packaged ingredients like mustard and any pre-made pickled onions for hidden gluten or cross-contamination warnings.
- → Can I serve this warm or at room temperature?
Absolutely. While traditionally served at room temperature or chilled, you can enjoy it warm immediately after assembly. Slightly warm lentils and chicken create a comforting variation, though the fresh arugula remains more vibrant when cool.
- → How should I store leftovers?
Keep dressed salad in an airtight container refrigerated for up to 2 days. If storing undressed, it lasts 3-4 days. The dressing can be made separately and stored for a week, allowing you to freshen each portion before eating.