Save My friend Anna showed up unannounced one Saturday with a bag of lentils and a rotisserie chicken, insisting we throw together lunch from whatever I had lying around. We raided my fridge, found some wilted arugula that still had life in it, and a jar of pickled onions I'd forgotten about. What started as improvisation turned into one of those meals you never forget, not because it was fancy, but because it was easy, satisfying, and tasted like spring even though it was late October. I've been making variations of this salad ever since.
I brought this to a potluck once, nervous it was too plain compared to the lasagnas and casseroles everyone else made. But by the end of the night, my bowl was empty and three people asked for the recipe. One woman told me she'd been looking for something exactly like this, something that felt healthy but didn't taste like punishment. That's when I realized this salad had quietly become my go to for almost every occasion.
Ingredients
- Green or brown lentils: These hold their shape better than red lentils, giving the salad a hearty bite without turning mushy.
- Cooked shredded chicken: Rotisserie chicken is your best friend here, but any leftover roasted or grilled chicken works beautifully.
- Fresh arugula: The peppery sharpness cuts through the richness of the chicken and balances the earthy lentils perfectly.
- Pickled red onions: They add tang and a pop of color, and if you make your own, they'll keep in the fridge for weeks.
- Cherry tomatoes: Optional, but they bring sweetness and juiciness that make every bite feel more complete.
- Cucumber: Adds crunch and freshness, especially nice if you're serving this on a warm day.
- Extra virgin olive oil: Use a good one, it's the backbone of the dressing and you'll taste the difference.
- Dijon mustard: This is what makes the dressing cling and gives it that slight sharpness that wakes everything up.
- White wine vinegar: Bright and clean, it keeps the dressing from feeling too rich.
- Honey: Just a touch to round out the acidity and bring everything into balance.
- Garlic: One small clove is enough, you want a whisper of it, not a shout.
Instructions
- Cook the lentils:
- Rinse your lentils well, then simmer them gently in water until they're tender but still have a little bite, about 20 to 25 minutes. Drain them and let them cool slightly so they don't wilt the greens when you toss everything together.
- Prepare the dressing:
- Whisk together the olive oil, mustard, vinegar, honey, garlic, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it and adjust if you want more tang or sweetness.
- Assemble the salad:
- In a large bowl, combine the lentils, shredded chicken, arugula, pickled onions, and any optional add ins like tomatoes or cucumber. Use your hands or tongs to mix gently so the arugula doesn't bruise.
- Dress the salad:
- Pour the dressing over everything and toss until every ingredient is lightly coated. Don't overdress it, you want the flavors to shine without drowning in oil.
- Serve:
- Divide the salad among four plates and serve right away while the arugula is still crisp and perky.
Save My sister made this for her book club and texted me afterward to say it was the first time she'd served something healthy that people actually fought over. She said one of her friends scraped the bowl clean with bread, which is the highest compliment a salad can get. It reminded me that food doesn't have to be complicated to make people happy, it just has to taste good and feel generous.
Making It Your Own
I've swapped the chicken for grilled tofu, roasted turkey, even canned tuna when I was out of options, and it always works. The lentils and dressing are so adaptable that you can change the protein based on what you have or what sounds good. If you want more richness, crumble in some feta or goat cheese, and if you want more crunch, toss in toasted walnuts or sunflower seeds.
Storing and Serving Tips
This salad is best eaten fresh, but you can prep the components ahead and assemble just before serving. Keep the lentils, chicken, and dressing separate from the greens, then toss everything together at the last minute so the arugula stays crisp. Leftovers will keep in the fridge for a day, though the arugula will soften, so I usually just pick it out and add fresh greens when I reheat.
What to Serve Alongside
I love serving this with crusty bread to soak up any extra dressing, or alongside a simple soup if I'm feeding a crowd. It's hearty enough to stand alone for lunch, but it also works beautifully as a side dish next to grilled fish or roasted vegetables. On warm evenings, I'll pair it with a chilled white wine and call it dinner.
- Serve with sourdough or baguette for a heartier meal.
- Pair with a light soup like tomato or carrot ginger for a complete lunch.
- Add a fried egg on top for extra richness and protein.
Save This salad has become my answer to the question of what to make when I want something nourishing but don't want to spend an hour in the kitchen. It's proof that simple ingredients, treated well, can feel like a celebration.
Recipe Guide
- → Can I make this salad ahead of time?
Yes, you can prepare individual components in advance. Cook the lentils and store them in the refrigerator for up to 3 days. Keep the dressing separate until serving to prevent the arugula from wilting. Assemble the salad just before eating for the best texture and freshness.
- → What proteins can I substitute for chicken?
Roasted turkey, grilled tofu, chickpeas, or white beans work wonderfully as alternatives. For a heartier option, try adding grilled shrimp or salmon. Each substitution maintains the protein content and complements the mustard dressing beautifully.
- → How do I make pickled onions from scratch?
Thinly slice red onions and place them in a jar. Combine equal parts white wine vinegar and water with a pinch of salt and sugar. Pour the mixture over the onions and let them sit for at least 30 minutes at room temperature. They'll keep refrigerated for up to two weeks.
- → Is this salad suitable for meal prep?
It's ideal for meal prep if you store components separately. Keep lentils, chicken, and dressing in separate containers. Store arugula in a paper towel-lined container to maintain crispness. Combine everything in a bowl when ready to eat to preserve texture.
- → What can I add to make it more substantial?
Crumbled feta, goat cheese, or toasted nuts add richness and satisfaction. Serving with crusty bread, grains like quinoa, or roasted vegetables transforms it into a heartier meal without compromising the fresh, light character.
- → Can I modify the dressing for dietary restrictions?
Absolutely. Replace honey with agave or maple syrup for vegan versions. Use whole grain mustard instead of Dijon for different flavor profiles. For nut-free options, the existing dressing works perfectly as-is without any modifications needed.