Chicken Lentil Salad (Printable)

A wholesome blend of chicken, lentils, and fresh vegetables tossed in a zesty dressing.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 cup dried brown or green lentils

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - ½ cup red onion, finely diced
06 - ½ cup carrot, grated
07 - ¼ cup fresh parsley, chopped

→ Dressing

08 - 4 tablespoons extra virgin olive oil
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 1 garlic clove, minced
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Optional Add-Ins

14 - ¼ cup crumbled feta cheese
15 - ¼ cup toasted sunflower seeds

# Steps:

01 - Rinse lentils thoroughly under cold water. Place in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until tender but firm. Drain and allow to cool.
02 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
03 - In a large bowl, mix cooked lentils, chicken, cherry tomatoes, cucumber, red onion, carrot, and parsley.
04 - Pour dressing over salad and toss gently to coat all ingredients evenly.
05 - Top with crumbled feta cheese and toasted sunflower seeds if desired.
06 - Refrigerate for at least 30 minutes to allow flavors to meld for best taste.

# Expert Advice:

01 -
  • It stretches your grocery budget while still tasting vibrant and fresh, not like sad leftovers.
  • The lentils and chicken give you lasting energy without the afternoon slump that comes from lighter salads.
  • You can make it ahead and it actually gets better in the fridge as the flavors soak in.
  • It works warm, cold, or room temperature, so you can eat it however your day unfolds.
02 -
  • Don't overcook the lentils or they'll turn mushy and make the salad gluey instead of light.
  • Dress the salad while the lentils are still slightly warm if you want the flavors to soak in faster.
  • If making ahead, add the cucumber and tomatoes just before serving so they stay crisp and don't water down the dressing.
03 -
  • Toast the sunflower seeds in a dry pan for two minutes to bring out their nutty flavor before adding them.
  • Make a double batch of the dressing and keep it in a jar, it works on grain bowls, roasted vegetables, and green salads all week.
  • If your lentils taste bland, you didn't salt the cooking water enough, season them while they're still warm and they'll absorb it better.
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