Chicken Lentil Recession Salad (Print Version)

Nutritious cold salad combining tender chicken, earthy lentils, and fresh crisp vegetables.

# 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 Make It:

01 - Rinse lentils thoroughly under cold water. Transfer to a saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 20 to 25 minutes until tender yet firm. Drain and allow to cool.
02 - Whisk together extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until emulsified.
03 - In a large mixing bowl, combine the cooked lentils, shredded chicken, halved cherry tomatoes, diced cucumber, finely diced red onion, grated carrot, and chopped parsley.
04 - Pour the prepared dressing over the combined ingredients and toss gently until evenly coated.
05 - If desired, sprinkle crumbled feta cheese and toasted sunflower seeds on top.
06 - Refrigerate the salad for at least 30 minutes to enhance flavor integration before serving.

# Additional Tips::

01 -
  • It tastes better the next day, so you can make it once and eat well all week without thinking.
  • Every bite feels filling and clean at the same time, like your body is thanking you.
  • You can swap almost anything based on what you have, and it still works.
02 -
  • If you add the dressing while the lentils are still warm, they soak it up and taste twice as good.
  • Don't overcook the lentils or they'll turn into mush and ruin the texture of the whole salad.
  • Taste before serving and add more lemon, salt, or pepper because it needs a little punch to wake up after sitting in the fridge.
03 -
  • Toast your sunflower seeds in a dry skillet until they smell nutty, it only takes two minutes and makes them taste ten times better.
  • If the salad tastes flat after chilling, stir in a splash of lemon juice or a pinch of salt right before serving to bring it back to life.
  • Make a double batch of the dressing and keep it in a jar in the fridge, it works on roasted vegetables, grain bowls, and greens all week.
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