Tender lentils and shredded chicken with arugula, pickled onions, and zesty mustard dressing for a satisfying high-protein meal.
# What You'll Need:
→ For the Salad
01 - 1 cup dry green or brown lentils, rinsed
02 - 2 cups cooked, shredded roasted chicken breast, 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
→ For the 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
# Preparation Steps:
01 - Place rinsed lentils in a saucepan with 3 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20 to 25 minutes until tender but still holding their shape. Drain thoroughly in a strainer and allow to cool for 5 minutes.
02 - Combine olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, sea salt, and black pepper in a small mixing bowl. Whisk vigorously until the mixture is fully emulsified and slightly thickened.
03 - In a large mixing bowl, combine the cooled lentils, shredded roasted chicken, fresh arugula, pickled red onions, halved cherry tomatoes, and sliced cucumber.
04 - Pour the mustard dressing evenly over the salad mixture. Using salad tongs or a large spoon, toss gently to coat all ingredients evenly without crushing the lentils or arugula.
05 - Divide the salad among four plates or shallow bowls. Serve immediately while the lentils and chicken are still slightly warm, or refrigerate for up to 2 hours and serve chilled.
