Tender lentils and roasted chicken with arugula, pickled onions, and zesty mustard dressing for a satisfying meal.
# 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 tablespoons extra virgin olive oil
08 - 1½ tablespoons Dijon mustard
09 - 1 tablespoon white wine vinegar
10 - 1 teaspoon honey
11 - 1 small garlic clove, minced
12 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - Place lentils in a saucepan with 3 cups water. Bring to a boil over high heat, reduce to medium-low, and simmer uncovered for 20–25 minutes until tender but not mushy. Drain well in a strainer and let cool slightly.
02 - In a small bowl, whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, salt, and black pepper until fully emulsified and smooth.
03 - In a large mixing bowl, combine cooled lentils, shredded chicken, fresh arugula, pickled red onions, cherry tomatoes, and cucumber slices.
04 - Pour the mustard dressing over the salad mixture. Use salad tongs or a large spoon to toss gently until all ingredients are evenly coated.
05 - Divide the salad among four plates and serve immediately. For best results, serve at room temperature or slightly chilled.
