Save I threw this together on a rainy Sunday afternoon after noticing how much produce was wilting in my crisper drawer. My pantry had lentils I'd bought on sale weeks earlier, and there was leftover chicken from the night before. What started as a clean-out-the-fridge experiment turned into something I couldn't stop eating cold, straight from the bowl. The crunch of cucumber against the soft lentils, the bright lemon cutting through everything—it just worked.
The first time I brought this to a potluck, someone asked if I'd used a fancy grain they'd never heard of. When I said lentils, they looked embarrassed, but I got it—dressed up with fresh herbs and a sharp dressing, humble ingredients can fool anyone. My neighbor now asks me to make it every time she hosts book club. She says it's the only thing people actually finish.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, shred it with your hands while it's still warm and the meat falls apart perfectly.
- Brown or green lentils: They hold their shape better than red lentils and give you that hearty bite, just don't overcook them or you'll end up with mush.
- Cherry tomatoes: Halve them so their juice mixes into the dressing and sweetens everything naturally.
- Cucumber: English cucumbers have fewer seeds and won't make your salad watery by tomorrow.
- Red onion: Dice it fine and rinse it under cold water if you're sensitive to the bite, it mellows the sharpness.
- Carrot: Grated carrot adds color and a slight sweetness that balances the mustard tang.
- Fresh parsley: Don't skip this, it brightens the whole bowl and makes it taste less like leftovers.
- Extra virgin olive oil: Use the good stuff, you'll taste it in every forkful.
- Lemon juice: Fresh is crucial, bottled lemon juice tastes flat and won't wake up the flavors.
- Dijon mustard: This is what makes the dressing cling to every ingredient instead of pooling at the bottom.
- Garlic: One clove is plenty, too much and it'll overpower the delicate lentils.
- Feta cheese: Optional but worth it, the salty creaminess makes this feel indulgent.
- Sunflower seeds: Toast them in a dry pan for two minutes, the nutty crunch is addictive.
Instructions
- Cook the lentils:
- Rinse them well under cold water, then simmer gently until they're tender but still hold their shape, about 20 to 25 minutes. Drain them and spread them on a plate to cool faster, hot lentils will wilt your vegetables.
- Whisk the dressing:
- Combine olive oil, lemon juice, Dijon, minced garlic, salt, and pepper in a small bowl and whisk hard until it thickens slightly. Taste it and adjust, it should be bright and punchy.
- Combine everything:
- Toss the cooled lentils, chicken, tomatoes, cucumber, onion, carrot, and parsley in a big bowl. Pour the dressing over and mix gently with your hands so nothing gets bruised.
- Chill and serve:
- Let it sit in the fridge for at least 30 minutes so the flavors marry. Right before serving, sprinkle feta and toasted sunflower seeds on top if you're using them.
Save I made this the week after New Year's when everyone was talking about resolutions and budgets. My friend came over stressed about money and meal prep, and I handed her a bowl of this with a fork. She ate it standing at my counter, then asked for the recipe on her phone. Sometimes the best comfort isn't fancy, it's just reliable and filling.
Making It Your Own
Swap the chicken for canned chickpeas if you want it vegetarian, or use leftover turkey if you're still working through holiday meals. I've added diced bell pepper when I had one going soft, and avocado right before serving when I'm feeling fancy. A handful of arugula tossed in at the end gives it a peppery kick.
Storage and Leftovers
This keeps for three days in an airtight container, and honestly it gets better each day. The vegetables stay crisp if you don't overdress it, and the lentils soak up all that garlicky lemon goodness. I eat it cold for lunch straight from the fridge, sometimes piled on toast or scooped up with crackers.
Serving Suggestions
I like it on its own, but it's also great over a bed of baby spinach or alongside crusty whole-grain bread. If you're feeding a crowd, double the recipe and serve it in a big wooden bowl, it looks impressive. A crisp Sauvignon Blanc cuts through the richness, but iced tea works just as well.
- Try it warm if you're not in the mood for a cold salad, just skip the chill time.
- Add a pinch of cumin to the dressing for a smoky depth.
- Leftovers make a killer wrap filling with a smear of hummus.
Save This salad taught me that budget cooking doesn't mean boring cooking. When you start with good ingredients and don't overthink it, simple food can be the most satisfying.
Recipe FAQs
- → How do I cook lentils properly for this salad?
Rinse lentils under cold water, then simmer in boiling water for 20–25 minutes until tender but firm. Drain and cool before using to maintain texture.
- → Can I use rotisserie chicken for convenience?
Yes, shredded rotisserie chicken works well, saving preparation time while keeping the dish flavorful.
- → What dressing complements the ingredients best?
A mix of extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper creates a bright, balanced dressing that enhances the salad's natural flavors.
- → Are there vegetarian alternatives?
Substitute chicken with canned chickpeas or additional lentils for a plant-based protein boost while keeping the salad hearty.
- → How can I add more crunch to the salad?
Optional toppings like crumbled feta cheese and toasted sunflower seeds add both crunch and a touch of creaminess.