Save to Pins I started making this salad during a tight budget month when I needed something filling that wouldn't cost much. The combination of lentils and chicken felt accidental at first, just using what I had left in the pantry. But the first cold bite, tangy and fresh, proved that simplicity sometimes wins. I've been hooked ever since, and now it's my go-to when I want something clean and satisfying. It tastes even better the next day, which is rare for a salad.
I brought this to a potluck once, worried it looked too plain next to all the casseroles. But people kept coming back for seconds, asking for the recipe. One friend told me she ate the leftovers straight from the container at midnight. That's when I realized this dish has a quiet charm that sneaks up on you.
Ingredients
- Cooked chicken breast: Rotisserie chicken saves time and adds a subtle roasted flavor, but leftover grilled chicken works beautifully too.
- Brown or green lentils: These hold their shape better than red lentils, giving the salad a hearty bite instead of turning mushy.
- Cherry tomatoes: Their sweetness balances the earthy lentils, and halving them releases just enough juice to help the dressing cling.
- Cucumber: Adds a cool crunch that lightens the whole dish, especially if you use an English cucumber with thin skin.
- Red onion: A sharp kick that mellows slightly once dressed, but rinse it under cold water if you want it milder.
- Carrot: Grated fine, it almost melts into the salad, adding a hint of sweetness and color.
- Fresh parsley: Don't skip this, it brightens everything and makes the salad taste alive.
- Olive oil: Use a good quality one, you'll taste the difference in a simple dressing like this.
- Lemon juice: Fresh is best, bottled lemon juice tastes flat and won't give you that zing.
- Dijon mustard: This is the secret emulsifier that holds the dressing together and adds a subtle tang.
- Garlic: One clove is enough, too much and it overpowers the delicate lentil flavor.
- Feta cheese: Optional, but crumbled feta adds a creamy, salty punch that makes it feel indulgent.
- Sunflower seeds: Toasted seeds give a nutty crunch that contrasts perfectly with the soft lentils.
Instructions
- Cook the lentils:
- Rinse them well to remove any dust, then simmer gently until they're tender but still have a little bite. Overcooked lentils turn to mush and ruin the texture.
- Make the dressing:
- Whisk everything together until it looks creamy and emulsified. If it separates, just whisk again right before pouring.
- Combine everything:
- Toss the cooled lentils, chicken, and vegetables together in a big bowl. Make sure the lentils are cool or they'll wilt the parsley and make everything soggy.
- Dress and chill:
- Pour the dressing over and toss gently so every bite gets coated. Let it sit in the fridge for at least 30 minutes so the flavors marry.
- Finish and serve:
- Top with feta and sunflower seeds right before serving. If you add them too early, the seeds lose their crunch.
Save to Pins One winter evening, I made a double batch and ate it straight from a bowl while standing at the counter. My partner walked in, grabbed a fork, and we finished it together without saying much. Sometimes the best meals are the ones that don't need ceremony.
Customizing Your Salad
You can swap the chicken for canned chickpeas if you want it vegetarian, or use leftover turkey after the holidays. I've added diced bell peppers when I had them, and once threw in some avocado which made it creamy and rich. The base recipe is forgiving, so play around with what's in your fridge.
Storage and Meal Prep
This salad keeps well for up to four days in the fridge, which makes it perfect for lunches. The lentils soak up the dressing over time, so you might want to drizzle a little extra olive oil and lemon juice before eating leftovers. Just keep the sunflower seeds separate until you're ready to eat, or they get chewy.
Serving Suggestions
I love piling this on top of fresh greens like arugula or spinach for extra volume. It also works as a side dish next to grilled fish or roasted vegetables. If you want to make it a full meal, serve it with a slice of crusty whole-grain bread to soak up the dressing.
- Try it with a crisp white wine like Sauvignon Blanc if you're feeling fancy.
- Add a handful of fresh mint or basil for a summery twist.
- Use smoked paprika in the dressing for a subtle smoky depth.
Save to Pins This salad won't wow anyone with fancy ingredients, but it'll feed you well when it matters most. I hope it becomes one of those recipes you return to again and again.
Frequently Asked Questions
- → How should I cook lentils for this salad?
Rinse lentils well, then simmer in boiling water for 20–25 minutes until tender but not mushy. Drain and cool before mixing.
- → Can I prepare this salad in advance?
Yes, chilling the salad for at least 30 minutes allows flavors to meld and enhances the overall taste.
- → What dressing ingredients are used?
The dressing combines extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper for a bright, tangy finish.
- → Are there suggested add-ins for more texture?
Crumbled feta cheese and toasted sunflower seeds can be added for extra creaminess and crunch.
- → Can rotisserie chicken be used?
Yes, using rotisserie chicken is a convenient shortcut without compromising flavor or texture.