Pin Recipe My neighbor knocked on my door one January afternoon holding a container of something colorful and asked if I wanted to try her "broke but make it gourmet" salad. I laughed, grabbed a fork, and took a bite standing right there in the doorway. The combination of tender chicken, nutty lentils, and that bright lemony dressing made me forget I was supposedly eating budget food. I asked for the recipe immediately and she scribbled it on the back of a grocery receipt.
I started bringing this salad to potlucks after a friend told me she was tired of pasta salads that all tasted the same. She took one bite, looked at me, and said it reminded her of something her grandmother used to make in Lebanon. I had just thrown together what I had in my fridge, but somehow it felt like it belonged to everyone.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here because the meat stays moist and flavorful, and you skip half the work.
- Brown or green lentils: These hold their shape better than red lentils and give the salad a hearty, satisfying bite.
- Cherry tomatoes: Their sweetness balances the earthiness of the lentils, and halving them releases just enough juice into the dressing.
- Cucumber: Adds that cool, crisp contrast that keeps each forkful from feeling too dense.
- Red onion: A little sharpness wakes everything up, but rinse it under cold water first if raw onion usually overpowers you.
- Grated carrot: It disappears into the salad but adds a subtle sweetness and pops of orange that make it look alive.
- Fresh parsley: This is not just garnish, it brings a grassy brightness that makes the whole dish feel lighter.
- Olive oil: Use the good stuff because it becomes the backbone of the dressing and you will taste every drop.
- Lemon juice: Freshly squeezed is worth it, the bottled kind tastes flat and tired next to real lemon.
- Dijon mustard: It emulsifies the dressing and adds a gentle heat that lingers without burning.
- Garlic: One clove minced fine is enough to make the dressing hum without shouting.
- Feta cheese: Crumbled on top, it adds creamy bursts of salt that make you reach for another bite.
- Sunflower seeds: Toasting them for two minutes in a dry pan turns them nutty and addictive.
Instructions
- Cook the lentils:
- Rinse them well under cold water to wash away any dust, then simmer gently until they are tender but still hold their shape. If they turn to mush, the salad loses its texture and becomes baby food.
- Make the dressing:
- Whisk everything together in a small bowl until it looks creamy and emulsified, like a little sunny puddle. Taste it and adjust the lemon or salt because this is where all the flavor lives.
- Combine everything:
- Toss the cooled lentils, chicken, and all the vegetables together in a big bowl, then pour the dressing over and fold gently. You want everything coated but not bruised or broken.
- Let it chill:
- Thirty minutes in the fridge lets the flavors marry and the lentils soak up the dressing. Eating it right away is fine, but waiting makes it better.
Pin Recipe One night I served this to my brother who claimed he hated lentils because they reminded him of hospital food. He finished his plate, went back for seconds, and asked why I had been hiding this from him. Sometimes a dish just needs the right moment to prove itself.
Make It Your Own
I have swapped the chicken for chickpeas when my vegetarian cousin visited and she said it tasted even better. You can add diced bell pepper for sweetness, avocado for creaminess, or a handful of spinach to stretch it further. Once I stirred in leftover roasted beets and the whole thing turned magenta but tasted incredible.
Serving Ideas
This salad works as a main dish on its own, but I have also piled it onto a bed of arugula for extra greens or served it alongside warm whole-grain bread to soak up the dressing. A crisp white wine like Sauvignon Blanc cuts through the richness and makes it feel like a real meal, not just lunch prep.
Storage and Leftovers
The salad keeps in the fridge for up to four days and actually gets better as it sits because the lentils drink up all that garlicky lemon flavor. If you are adding feta or sunflower seeds, keep them separate and sprinkle them on right before eating so they do not get soggy. I have eaten this cold straight from the container at my desk more times than I can count.
- Store in an airtight container to keep the vegetables crisp.
- If it dries out, drizzle a little olive oil and lemon juice before serving.
- You can freeze the lentils and chicken separately, but the vegetables will not survive the freezer.
Pin Recipe This salad taught me that eating well does not mean spending a fortune or standing over a hot stove for hours. It just means paying attention to what you have and letting simple ingredients speak for themselves.
Recipe FAQs
- → How do I cook lentils for the salad?
Rinse lentils under cold water, then simmer in boiling water for 20–25 minutes until tender but not mushy. Drain and let cool before assembling.
- → Can I substitute the chicken?
Yes, rotisserie chicken works well for convenience, or you can swap with canned chickpeas for a plant-based option.
- → What dressing ingredients complement this salad?
A mix of extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper creates a bright, tangy dressing that balances the flavors.
- → Are there any suggested add-ins?
Optional additions like crumbled feta cheese and toasted sunflower seeds add creaminess and crunch for extra texture and flavor.
- → How should I serve this salad?
Serve chilled after at least 30 minutes to let flavors meld. It pairs nicely with crusty whole-grain bread or fresh greens.
- → Is this dish suitable for special diets?
It’s naturally gluten-free if using certified mustard and can be dairy-free by omitting feta. It’s also high-fiber and nutrient-rich.