Chicken Lentil Recession Salad (Printable Version)

Hearty cold salad pairing tender chicken with lentils and fresh vegetables for a healthy meal.

# Components:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 cup dried brown or green lentils (or 2 1/2 cups cooked lentils)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup carrot, grated
07 - 1/4 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 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Optional Add-Ins

14 - 1/4 cup crumbled feta cheese
15 - 1/4 cup toasted sunflower seeds

# Method Steps:

01 - Rinse lentils under cold water. Place in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until tender but not mushy. Drain and let cool.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
03 - Combine cooked lentils, chicken, cherry tomatoes, cucumber, red onion, carrot, and parsley in a large mixing bowl.
04 - Pour dressing over salad ingredients and toss gently to combine.
05 - Top with crumbled feta cheese and toasted sunflower seeds if desired.
06 - Refrigerate salad for at least 30 minutes to enhance flavor.

# Expert Advice:

01 -
  • It's a complete protein without feeling heavy or overly virtuous, which is rarer than you'd think.
  • Lentils stay tender and earthy in the dressing, so the whole thing tastes better the next day than it does fresh.
  • One bowl, four servings, and enough substance to replace lunch or dinner without leaving you hungry two hours later.
02 -
  • Don't overcook the lentils even if you think they need five more minutes; they'll continue softening as they cool and absorb the dressing.
  • The salad tastes even better the next day because the lentils drink in more of that tangy, garlicky flavor overnight.
03 -
  • Cook your lentils a day ahead if you can; cold lentils absorb dressing more evenly than warm ones.
  • Don't dress the salad until you're ready to eat it if you're making it for a potluck, or pack the dressing separately so the lentils don't get waterlogged.
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