Chicken Lentil Recession Salad (Printable)

A budget-friendly cold salad featuring chicken, lentils, crisp vegetables, and a zesty dressing.

# What You'll 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

# How-To Steps:

01 - Rinse lentils under cold water. Place in a saucepan, cover with water, bring to a boil, then reduce heat and simmer for 20 to 25 minutes until tender but not mushy. Drain and allow to cool.
02 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until emulsified.
03 - In a large bowl, mix cooked lentils, shredded chicken, halved cherry tomatoes, diced cucumber, finely diced red onion, grated carrot, and chopped parsley.
04 - Pour dressing over the combined ingredients and toss gently to coat 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 before serving.

# Expert Suggestions:

01 -
  • It tastes better after sitting in the fridge, so you can make it ahead and forget about it until hunger strikes.
  • Every bite gives you protein, fiber, and vegetables without feeling like diet food.
  • It costs almost nothing to make but feels like something you'd order at a cafe for twelve dollars.
02 -
  • If your lentils turn to mush, they're ruined, set a timer and check them at 20 minutes.
  • Dress the salad while the lentils are still slightly warm and they'll absorb more flavor.
  • Don't add the feta until serving or it'll get slimy in the dressing.
03 -
  • Use a potato masher to lightly crush a few lentils before mixing, it helps the dressing cling.
  • If you're sensitive to raw onion, soak the diced pieces in ice water for ten minutes and they'll lose their harsh edge.
  • Make a double batch of the dressing and keep it in a jar, it's perfect on roasted vegetables or grain bowls all week.
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