Tender lentils and shredded chicken with arugula, pickled onions, and zesty mustard dressing for a refreshing protein-packed meal.
# Ingredient List:
→ Salad Components
01 - 1 cup dry green or brown lentils, rinsed
02 - 2 cups cooked, shredded roasted chicken, 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
# How-to Steps:
01 - Combine lentils with 3 cups water in a saucepan. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20-25 minutes until tender but firm. Drain thoroughly and set aside to cool for 5 minutes.
02 - Whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, sea salt, and black pepper in a small bowl until fully emulsified and smooth.
03 - Place cooled lentils, shredded chicken, arugula, pickled onions, cherry tomatoes, and cucumber in a large mixing bowl.
04 - Pour the mustard dressing over the salad mixture. Use salad tongs or a large spoon to toss gently until all components are evenly coated.
05 - Divide the salad among four plates and serve immediately while the lentils are still slightly warm.
