Save There's something about January that makes you want to eat well without overthinking it. A friend mentioned she'd been throwing together whatever she had on hand—leftover rotisserie chicken, a bag of lentils from the pantry, vegetables that needed using—and suddenly she had this bright, filling salad that felt both indulgent and practical. I stole her idea immediately, and now it's become my go-to salad when I want something that tastes like I planned ahead but honestly just uses what's already there.
I made this for a potluck in early January when everyone was still pretending they'd eat salads instead of desserts. Someone came back for thirds and asked for the recipe before they'd even finished chewing. The best part? They were shocked when I told them it was budget-friendly, because somehow lentils and that simple dressing made it feel fancier than it had any right to be.
Ingredients
- Cooked chicken breast, 2 cups shredded or diced: Rotisserie chicken saves time and tastes better than you'd expect—just shred it while it's still slightly warm.
- Brown or green lentils, 1 cup dried (or 2½ cups cooked): These hold their shape better than red lentils and have an earthy flavor that grounds the whole salad.
- Cherry tomatoes, 1 cup halved: The acidity helps balance the richness of the oil in the dressing.
- Cucumber, 1 cup diced: Keep the skin on for texture and nutrients, and scoop out the watery center if you prefer less moisture.
- Red onion, ½ cup finely diced: Don't skip this—the sharpness is what makes everything taste alive.
- Carrot, ½ cup grated: A small touch of sweetness that ties the salad together.
- Fresh parsley, ¼ cup chopped: Fresh herbs are worth the extra step here; they brighten everything up.
- Extra virgin olive oil, 4 tbsp: This is where you'll notice quality, so don't use the cooking olive oil.
- Lemon juice, 2 tbsp: Fresh squeezed makes a real difference in how the dressing tastes.
- Dijon mustard, 1 tbsp: The secret ingredient that makes the dressing actually taste like something instead of just oil and acid.
- Garlic clove, 1 minced: Raw garlic mellows out as it sits, so this gets less sharp by serving time.
- Salt and black pepper: Taste as you go; lentils often need more salt than you'd expect.
Instructions
- Rinse and start the lentils:
- Rinse the lentils under cold water until the water runs clear, then place them in a saucepan and cover generously with water. You'll hear them settling at the bottom—that's good.
- Simmer until tender:
- Bring to a boil, then immediately drop the heat and let them bubble gently for 20–25 minutes. They should be soft enough to bite easily but still hold their shape; take one out and try it about halfway through.
- Make the dressing while they cook:
- Whisk the olive oil, lemon juice, mustard, and minced garlic together in a small bowl, then add salt and pepper. This stays good for days, so you could make it in advance if you wanted.
- Drain the lentils:
- Once they're tender, tip them into a colander and let them cool. If you're impatient like I am, you can rinse them with cool water to speed this up.
- Combine everything in a large bowl:
- Lentils, chicken, tomatoes, cucumber, red onion, carrot, and parsley all go in together. The bowl should look full and colorful.
- Pour the dressing and toss gently:
- Use a large spoon or your hands to coat everything evenly. Don't stress about being precious—this is a salad that can handle rough treatment.
- Add the optional toppings if you like:
- Crumbled feta and toasted sunflower seeds are optional, but they add a nice textural contrast if you have them on hand.
- Chill before serving:
- At least 30 minutes is ideal, but overnight is when this salad really shines. The flavors get friendlier with time.
Save This became the salad I bring to things because it's easy to transport, holds up in a cooler, and somehow tastes like I know what I'm doing in the kitchen. People assume there's a secret, but it's really just good ingredients, patience with the lentils, and not overthinking something that's meant to be straightforward.
Why Lentils Win Here
Lentils are one of those quiet ingredients that don't get nearly enough attention. They're cheaper than most proteins, cook faster than beans, and have this earthy flavor that makes everything taste more intentional. In a salad like this, they're doing the heavy lifting—adding fiber, staying substantial without being heavy, and absorbing the dressing so every bite has flavor. Once I started cooking with lentils regularly, I stopped reaching for pasta salad and never looked back.
The Dressing Is Everything
A simple vinaigrette might sound boring, but that's where the salad gets interesting. The mustard is doing more work than it looks like—it's an emulsifier, which means it helps the oil and lemon juice actually blend together instead of separating. The garlic mellows as it sits, so what tastes sharp when you first taste it becomes gentle and welcoming by the time you eat the salad an hour later. This is a dressing that improves with time, which is exactly what you want in something you're making ahead.
Make It Your Own
The skeleton of this salad is solid, but it's a forgiving recipe that welcomes changes. Add diced bell pepper for sweetness, throw in some diced avocado if you want richness, or use chickpeas instead of lentils if you want something different. The beauty of a salad like this is that it works with what you have, not against it. If you have canned lentils in the pantry, that saves you 25 minutes—just rinse them first.
- Rotisserie chicken gets you out of the longest part of cooking and tastes better than home-cooked anyway.
- Make extra dressing and keep it in a jar; it's good on greens, grain bowls, or roasted vegetables all week.
- If the salad gets a little dry by day three, just add another splash of olive oil and lemon juice right before eating.
Save This is the kind of salad that makes you feel good about what you're eating without requiring you to pretend you're enjoying a bowl of leaves. It's filling, it's real food, and it tastes even better as the days go on.
Recipe FAQ
- → How do I cook the lentils for the salad?
Rinse the lentils under cold water, then simmer them in boiling water for 20–25 minutes until tender but not mushy. Drain and cool before mixing.
- → Can I prepare the salad in advance?
Yes, assembling the salad and chilling it for at least 30 minutes enhances the flavors and makes it refreshing when served.
- → What are some optional add-ons to enhance this dish?
Crumbled feta cheese and toasted sunflower seeds add creamy and crunchy textures, complementing the fresh ingredients.
- → Is this suitable for a gluten-free diet?
It can be gluten-free if you use Dijon mustard certified gluten-free and avoid cross-contamination.
- → How can I make this salad vegetarian?
Replace chicken with canned chickpeas or another plant-based protein to maintain the dish's heartiness and texture.