Save Pin I made this salad during a particularly lean January when the credit card statement made me wince and the pantry felt sparse. What started as a frugal scramble—reaching for dried lentils and leftover rotisserie chicken—turned into something I actually craved. The combination of nutty lentils and tender chicken, tossed with a sharp mustard vinaigrette, felt both comforting and surprisingly elegant. My partner came home to the smell of lemon and garlic and asked for seconds before even sitting down.
I served this to friends at a winter potluck, and it disappeared before I expected it to. One guest kept sneaking bites straight from the bowl while standing in the kitchen, which felt like the highest compliment. What made it work that night was using cold lentils and chicken—the temperature contrast with the bright dressing made everything feel refreshing despite the January cold outside.
Ingredients
- Cooked chicken breast, shredded or diced: Two cups feels generous, but the lentils do most of the heavy lifting—the chicken adds protein and richness without overwhelming the plate.
- Dried brown or green lentils: One cup dried gives you about two and a half cups cooked, and they hold their shape better than red lentils ever could.
- Cherry tomatoes, halved: Their sweetness cuts through the earthiness in a way large tomatoes just won't.
- Cucumber, diced: Fresh and cool, a necessary textural contrast.
- Red onion, finely diced: Half a cup is enough to make your eyes water slightly while chopping but worth every tear.
- Carrot, grated: Half a cup adds subtle sweetness and that satisfying crunch.
- Fresh parsley, chopped: Don't skip this—quarter cup seems small but it brightens everything.
- Extra virgin olive oil: Four tablespoons, and don't use the cheap stuff here because it's what carries the flavor.
- Lemon juice: Two tablespoons fresh squeezed, not bottled if you can manage it.
- Dijon mustard: One tablespoon acts as an emulsifier and adds that sharp, sophisticated edge.
- Garlic clove, minced: One is enough—too much and you'll be eating garlic all afternoon.
- Salt and black pepper: Half teaspoon salt and quarter teaspoon pepper, adjusted to your taste.
Instructions
- Rinse and simmer the lentils:
- Rinse them under cold water until the water runs clear, then place in a saucepan and cover generously with water. Bring to a boil, then drop the heat and let them bubble gently for twenty to twenty-five minutes—you want them tender but not falling apart into mush. Drain and spread them on a plate to cool faster.
- Whisk together the dressing:
- In a small bowl, combine the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk until it emulsifies slightly and tastes bright and sharp—this is where the salad gets its personality.
- Build the salad:
- In a large bowl, tumble together the cooled lentils, chicken, cherry tomatoes, cucumber, red onion, carrot, and parsley. This is where you can see the colors come together, and it should look generous and inviting.
- Dress and toss:
- Pour the dressing over everything and toss gently but thoroughly, so every piece gets coated. Taste it and adjust salt and lemon if needed—the dressing should taste slightly bold because it mellows as it sits.
- Chill and serve:
- Let it rest in the refrigerator for at least thirty minutes so the flavors can meld and the whole thing becomes something greater than its parts. Top with feta and sunflower seeds if you have them.
Save Pin I remember my mom tasting this and saying it felt like something you'd pay eighteen dollars for at a restaurant. She meant it as a genuine compliment, and it changed how I thought about salads altogether.
Make It Your Own
This salad is forgiving and loves improvisation. If you have a bell pepper, dice it for color. If avocado is on sale, slice it in just before serving so it doesn't oxidize. Some days I add a handful of arugula or spinach underneath, turning it into more of a composed salad, and it works beautifully. The base is sturdy enough to hold whatever vegetables you have crowding your crisper drawer.
Protein and Vegetarian Swaps
Rotisserie chicken is the lazy-cook secret weapon here—it saves you thirty minutes of cooking, and nobody will ever know. If you want to go vegetarian, one can of chickpeas drained and rinsed works perfectly, or even canned white beans if that's what you have. The lentils already provide enough protein that the salad stands on its own, so don't feel like you're missing anything.
Storage and Leftovers
This salad improves as it sits in the refrigerator—the lentils absorb the dressing and everything becomes more cohesive. It keeps for three days, though the vegetables soften slightly after the second day. If you're packing it for lunch, keep any feta separate until you're ready to eat so it doesn't get soggy, and bring extra lemon juice or olive oil to refresh it at midday.
- Serve it cold straight from the fridge, or let it come to room temperature for twenty minutes if you prefer.
- Pair it with crusty whole-grain bread and a crisp white wine like Sauvignon Blanc for a complete meal.
- Leftover salad transforms into a great grain bowl base—just spoon it over cooked farro or quinoa for dinner the next night.
Save Pin What began as a recession salad became proof that constraint breeds creativity. Now I make it because I want to, not because I have to.
Recipe FAQs
- → How should I cook the lentils for this salad?
Rinse lentils well, then simmer in boiling water for 20–25 minutes until tender but firm. Drain and let cool before adding.
- → Can I substitute the chicken with a vegetarian option?
Yes, canned chickpeas make a great plant-based alternative, maintaining protein content and texture.
- → What dressing complements this salad best?
A dressing of extra virgin olive oil, lemon juice, Dijon mustard, and minced garlic enhances the fresh flavors without overpowering.
- → Are there any suggested additions to increase nutrition?
Adding diced bell peppers, avocado, or topping with toasted sunflower seeds boosts color, flavor, and nutrient density.
- → How long should the salad be chilled before serving?
Chilling for at least 30 minutes allows flavors to meld and improves overall taste.