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Protein-Packed Lentil Chicken Salad - A Hearty, Fresh Meal You’ll Crave

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 2 cups, shredded or diced. Rotisserie or grilled both work well.
  • Cooked lentils: 2 cups, preferably green or French (Puy) lentils for the best texture.
  • Cherry tomatoes: 1 cup, halved.
  • English cucumber: 1 cup, diced.
  • Red onion: 1/4 cup, finely chopped.
  • Fresh parsley: 1/2 cup, chopped.
  • Fresh dill or mint (optional): 2 tablespoons, chopped.
  • Feta cheese (optional): 1/3 cup, crumbled.
  • Olive oil: 1/4 cup.
  • Lemon juice: 3 tablespoons, freshly squeezed.
  • Dijon mustard: 2 teaspoons.
  • Honey or maple syrup: 1 teaspoon, to balance the acidity.
  • Garlic: 1 small clove, finely grated or minced.
  • Ground cumin: 1/2 teaspoon.
  • Salt and black pepper: To taste.
  • Optional add-ins: Arugula, capers, olives, avocado, toasted almonds or pumpkin seeds.

Method
 

  1. Cook the lentils: Rinse 1 cup dry green or French lentils. Simmer in salted water until just tender, about 18–22 minutes. Drain well and let cool slightly. You’ll need about 2 cups cooked.
  2. Prep the chicken: Use leftover roasted or rotisserie chicken, or quickly poach or grill a couple of breasts. Season simply with salt and pepper. Dice or shred into bite-size pieces.
  3. Chop the veggies: Halve the tomatoes, dice the cucumber, and finely chop the red onion. Roughly chop the parsley and dill or mint.
  4. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon, honey, garlic, cumin, salt, and pepper until emulsified. Taste and adjust acid/salt as needed.
  5. Toss the lentils: While the lentils are slightly warm, toss them with half the dressing. This helps them absorb the flavor and season from within.
  6. Combine everything: Add chicken, tomatoes, cucumber, red onion, and herbs to the lentils. Pour over the remaining dressing and gently toss to coat.
  7. Finish and taste: Fold in feta if using. Add more lemon, salt, or pepper as needed. If you like extra bite, sprinkle a pinch more cumin or a splash of red wine vinegar.
  8. Serve: Enjoy right away at room temperature, or chill for 30 minutes to let the flavors mingle. Serve over arugula or with warmed pita if you want a heartier plate.