Protein-packed salad with lentils, roasted chicken, arugula, and pickled onions in zesty mustard dressing.
# What You Need:
→ Salad Base
01 - 1 cup dry green or brown lentils, rinsed
02 - 2 cups cooked, shredded roasted chicken breast, 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
# Steps:
01 - Place rinsed lentils in a saucepan with 3 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20–25 minutes until tender but still holding their shape. Drain thoroughly in a strainer and set aside to cool for 5 minutes.
02 - Combine olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, salt, and black pepper in a small bowl. Whisk vigorously until fully emulsified and slightly thickened, about 30 seconds.
03 - In a large mixing bowl, add cooled lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber. Toss ingredients together gently to distribute evenly.
04 - Pour the mustard dressing over the salad mixture. Use salad tongs or a large spoon to toss gently until all ingredients are lightly coated. Divide among four plates and serve immediately while lentils are still slightly warm.
