Vibrant lentils and roasted chicken with arugula, pickled onions, and tangy mustard dressing for a satisfying meal.
# 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 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 the mixture is fully emulsified and thickened, about 30 seconds.
03 - In a large mixing bowl, add the cooled lentils, shredded chicken, arugula, pickled red onions, cherry tomatoes, and cucumber. Toss gently with salad tongs or a large spoon to distribute ingredients evenly.
04 - Pour the mustard dressing over the salad mixture. Toss gently until all components are lightly coated. Divide among four plates and serve immediately while the lentils and chicken are still slightly warm.
