Save I threw this salad together on a January afternoon when my fridge looked bare and my wallet felt lighter. The lentils had been sitting in the pantry since summer, the chicken was leftover from Sunday, and I figured I'd make do. What started as a scrappy lunch became something I craved all week.
I brought this to a potluck once, worried it looked too plain next to the casseroles and desserts. By the end of the night, my bowl was empty and three people asked for the recipe. One friend said it reminded her of something her grandmother used to make, even though I'd invented it by accident.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, but any leftover roast chicken works, and if you poach it fresh, keep the broth for soup.
- Brown or green lentils: These hold their shape better than red lentils and give the salad structure, plus they're cheap and last forever in the cupboard.
- Cherry tomatoes: Halve them so every forkful gets a juicy pop, and if they're out of season, use sun-dried tomatoes soaked in warm water instead.
- Cucumber: The crunch is essential, and I never peel mine because the skin adds color and a little bitterness that balances the sweetness.
- Red onion: Dice it small and if it's too sharp, soak the pieces in cold water for five minutes before adding them in.
- Carrot: Grated carrot disappears into the salad and adds natural sweetness without trying too hard.
- Fresh parsley: Don't skip this, it makes everything taste brighter and less heavy.
- Extra virgin olive oil: Use the good stuff because it's doing most of the flavor work in the dressing.
- Lemon juice: Fresh lemon is always better than bottled, and if you have the zest, throw a pinch in too.
- Dijon mustard: This is what holds the dressing together and adds a quiet sharpness that ties everything up.
- Garlic: One clove is enough, and if you mince it really fine, it melts into the dressing instead of biting you later.
- Feta cheese: Optional but worth it if you want a little creaminess and salt.
- Sunflower seeds: Toast them in a dry pan for two minutes and they'll add a nutty crunch that changes the whole texture.
Instructions
- Cook the lentils:
- Rinse them well under cold water, then simmer gently until they're tender but still have a little bite, about 20 minutes. Drain them right away and spread them on a plate to cool so they don't turn mushy.
- Make the dressing:
- Whisk everything together in a small bowl until it looks smooth and creamy, and taste it before you pour it over anything. If it's too sharp, add a tiny drizzle of honey or olive oil.
- Combine the salad:
- Toss the cooled lentils, chicken, and all the vegetables in a big bowl, then pour the dressing over and mix gently with your hands or a spoon. You want everything coated but not drowning.
- Chill and serve:
- Let it sit in the fridge for at least half an hour so the flavors marry. It's good cold, but I've eaten it at room temperature too and didn't mind.
Pin it My neighbor saw me eating this on the porch one evening and asked what smelled so good. I told her it was just leftovers and lentils, and she laughed. Two days later she knocked on my door with her own version, swapped the chicken for chickpeas, and said it saved her grocery budget that week.
How to Store and Reheat
This salad keeps beautifully in an airtight container in the fridge for up to four days, and honestly, it gets better as it sits. I don't reheat it because it's meant to be cold, but if you want it less chilly, let it sit on the counter for fifteen minutes before you eat. If you're meal prepping, keep the dressing separate and toss it right before serving so nothing gets soggy.
Swaps and Substitutions
You can replace the chicken with canned chickpeas, leftover turkey, or even hard-boiled eggs if that's what you have. Red lentils fall apart too fast, but black or French lentils work great. If you don't have Dijon, use whole-grain mustard or even a spoonful of tahini for a creamier dressing. Swap parsley for cilantro or dill, and throw in whatever vegetables are about to go bad in your crisper drawer.
Serving Suggestions
I like to serve this over a handful of arugula or spinach to stretch it further, or pile it into a whole-wheat pita for lunch on the go. It's great alongside grilled fish or roasted vegetables, and if you're feeding a crowd, double the recipe and set it out with some crusty bread and olive oil. A cold glass of Sauvignon Blanc or sparkling water with lemon fits right in.
- Serve it over mixed greens for a bigger, fresher meal.
- Pack it in a container with pita chips for a work lunch that doesn't need reheating.
- Add avocado or a soft-boiled egg on top if you want it to feel more like dinner.
Pin it This salad taught me that good food doesn't need to be fancy or expensive, it just needs to be honest. I hope it fills your bowl and your week the same way it did mine.