Save I threw this salad together on a gray January afternoon when my fridge looked bare and my wallet felt lighter. The lentils had been sitting in the pantry for months, the chicken was leftover from Sunday, and I needed something filling that didn't cost much. What I got was a bowl so satisfying, so bright with lemon and crunch, that I forgot I was trying to save money. It tasted like taking care of myself without pretense.
I brought this to a potluck once, nervous it would look too plain next to the casseroles and dips. But people kept coming back, asking what was in the dressing, why it tasted so fresh. One friend said it reminded her of something her grandmother used to make in Lebanon, even though I'd just winged it. That's when I realized simple food, done right, speaks its own language.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, it saves time and adds a little extra flavor from the seasoning.
- Brown or green lentils: These hold their shape better than red lentils and give the salad a hearty, meaty bite.
- Cherry tomatoes: Halve them so they release their sweetness into every forkful.
- Cucumber: The crunch is non-negotiable, it wakes up the whole bowl.
- Red onion: A little sharpness goes a long way, rinse it under cold water if you want it milder.
- Carrot: Grated carrot adds subtle sweetness and a pop of color.
- Fresh parsley: Don't skip this, it makes everything taste brighter and more alive.
- Extra virgin olive oil: Use the good stuff, it's the backbone of the dressing.
- Lemon juice: Freshly squeezed is best, it cuts through the richness and ties everything together.
- Dijon mustard: This adds tang and helps the dressing cling to the ingredients.
- Garlic: One clove is enough to add depth without overpowering.
- Feta cheese: Optional but wonderful, it adds a creamy, salty contrast.
- Sunflower seeds: Toast them for a minute in a dry pan and they'll add a nutty crunch.
Instructions
- Cook the lentils:
- Rinse them well, then simmer gently until they're tender but still have a little bite, about 20 to 25 minutes. Drain them and let them cool so they don't wilt the vegetables.
- Make the dressing:
- Whisk the olive oil, lemon juice, mustard, garlic, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it and adjust the lemon or salt if needed.
- Combine everything:
- Toss the cooled lentils, chicken, tomatoes, cucumber, onion, carrot, and parsley in a large bowl. Pour the dressing over and mix gently with your hands or a spoon.
- Chill and serve:
- Let it sit in the fridge for at least 30 minutes so the flavors can marry. Top with feta and sunflower seeds just before serving.
Save I ate this salad for lunch four days in a row once, scooping it straight from the container while standing at the counter. It never got boring. Each time I added something different, a handful of arugula, a squeeze of hot sauce, a few olives. It became less of a recipe and more of a ritual, a way to feel grounded when everything else felt uncertain.
How to Store and Reheat
This salad keeps beautifully in an airtight container in the fridge for up to four days. The lentils soak up the dressing over time, so you might want to drizzle a little extra olive oil and lemon juice before serving. I don't recommend freezing it, the vegetables lose their crunch and the texture goes flat.
Variations to Try
Swap the chicken for canned chickpeas if you want to keep it vegetarian, or use canned tuna for a different kind of protein. Add diced bell pepper or avocado for extra color and creaminess. If you like heat, stir in a pinch of red pepper flakes or a spoonful of harissa. Sometimes I throw in a handful of baby spinach or arugula just before serving for extra greens.
Serving Suggestions
I love piling this salad over a bed of mixed greens for a bigger meal, or scooping it into whole-grain pita pockets for an easy lunch. It's also great alongside grilled vegetables or a simple soup. If you're serving it at a gathering, set out the feta and sunflower seeds on the side so people can add their own.
- Serve it with crusty whole-grain bread to soak up the dressing.
- Pair it with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon.
- Double the batch and pack it for work lunches all week.
Save This salad taught me that good food doesn't need to be complicated or expensive, it just needs to be honest. I hope it fills your bowl and your belly the way it's filled mine.
Recipe Q&A
- → What type of lentils work best for this salad?
Brown or green lentils are ideal as they hold their shape well after cooking and provide a pleasant earthy flavor.
- → Can I prepare the lentils in advance?
Yes, cooking lentils ahead and chilling them saves time and allows flavors to meld better in the salad.
- → What dressing ingredients enhance the salad's flavor?
A simple dressing of extra virgin olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper brightens and ties all ingredients together.
- → Are there any suggested optional add-ins?
Crumbled feta cheese and toasted sunflower seeds add creaminess and crunch, but can be omitted or substituted as desired.
- → How should the salad be served for best taste?
Chilling the salad for at least 30 minutes helps the flavors develop, making it a refreshing and satisfying dish.
- → Is there a quick protein alternative for chicken?
Rotisserie chicken offers a convenient shortcut, or chickpeas serve as a vegetarian protein option.