Vibrant salad with tender lentils, roasted chicken, arugula, and pickled onions in zesty mustard dressing.
# What You’ll Need:
→ Salad Components
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
# Directions:
01 - Place rinsed lentils in a saucepan with 3 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 20–25 minutes until tender but still holding their shape. Drain thoroughly 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. Whisk vigorously until fully emulsified and creamy.
03 - In a large mixing bowl, combine cooled lentils, shredded chicken, fresh arugula, pickled onions, cherry tomatoes, and cucumber.
04 - Pour the mustard dressing over the salad mixture. Using salad tongs or a large spoon, toss gently until all ingredients are evenly coated.
05 - Divide the salad among four plates and serve immediately while the lentils are still slightly warm.
