Chicken Lentil Salad Mix (Print)

A hearty mix of chicken, lentils, and crisp vegetables for a nutritious, cooling dish.

# Ingredients:

→ 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

# Directions:

01 - Rinse lentils under cold water, then transfer to a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until tender but not mushy. 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 cooled lentils, chicken, cherry tomatoes, cucumber, red onion, grated carrot, and parsley.
04 - Pour the dressing over the combined ingredients and toss gently to ensure even coating.
05 - If desired, sprinkle crumbled feta cheese and toasted sunflower seeds on top of the salad.
06 - Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.

# Expert Tips:

01 -
  • It actually tastes better the next day, so meal prep becomes a gift to your future self.
  • High in protein and fiber without feeling like punishment, which is exactly what January needs.
  • You can make it entirely from pantry items and still feel like you created something special.
02 -
  • Don't overcook the lentils or they'll turn into mush and lose their identity—the moment they're tender is the moment to drain them, even if you think they need five more minutes.
  • The salad actually improves overnight, so if you make it the day before, you're ahead, not behind—the lentils will have absorbed more dressing and the flavors will be deeper.
03 -
  • Make the dressing first and let it sit while you cook—raw garlic will soften and mellow slightly, becoming less sharp and more integrated.
  • If your lentils tend to get mushy, cook them in a higher ratio of water to lentils and start checking for doneness at eighteen minutes instead of waiting the full time.
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