Save I threw this salad together on a grim January afternoon when my grocery budget was tight and my resolve to eat better was still fresh. The fridge held leftover roast chicken, a bag of lentils I'd been ignoring, and vegetables that needed using before they turned sad. What started as thrift became something I genuinely craved—filling, bright, and oddly comforting for something served cold.
The first time I brought this to a potluck, someone asked if it was from a trendy meal prep service. I laughed and admitted it was born from scanning my pantry with five dollars left until payday. Now I make it on purpose, not out of necessity, because it just works—especially when you need something that travels well and feeds a crowd without fanfare.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, but any leftover roast or poached chicken works beautifully and saves you from turning on the stove.
- Brown or green lentils: They hold their shape better than red lentils and give the salad a satisfying bite, plus they cook faster than you'd think.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing without making everything soggy.
- Cucumber: Adds crunch and freshness that cuts through the earthiness of the lentils.
- Red onion: A little sharpness wakes everything up, but rinse it under cold water if raw onion tends to linger.
- Carrot: Grated fine, it disappears into the salad and adds a slight sweetness.
- Fresh parsley: Brightens the whole bowl and makes it feel less like leftovers and more like a real dish.
- Extra virgin olive oil: Use the good stuff here since the dressing is simple and every flavor counts.
- Lemon juice: Freshly squeezed is worth it for the zing it brings.
- Dijon mustard: Gives the dressing body and a subtle tang that ties everything together.
- Garlic: One clove minced fine is enough to add depth without overpowering.
- Salt and black pepper: Season generously, lentils need more salt than you think.
- Feta cheese (optional): Crumbled on top adds a creamy, salty punch if your budget allows.
- Sunflower seeds (optional): Toasted quickly in a dry pan, they add crunch and a nutty finish.
Instructions
- Cook the lentils:
- Rinse them well to wash off any dust, then simmer gently in plenty of water until they're tender but still hold their shape, about 20 to 25 minutes. Drain them and spread them out on a plate to cool faster so they don't turn mushy.
- Make the dressing:
- Whisk the olive oil, lemon juice, Dijon, garlic, salt, and pepper in a small bowl until it emulsifies into a smooth, glossy mix. Taste it and adjust the salt or lemon if needed.
- Assemble everything:
- Toss the cooled lentils, chicken, tomatoes, cucumber, onion, carrot, and parsley in a large bowl. Pour the dressing over and mix gently so everything gets coated without bruising the vegetables.
- Let it rest:
- Cover the bowl and refrigerate for at least 30 minutes before serving. The flavors meld together and the salad tastes more cohesive after a little time in the cold.
- Finish and serve:
- Top with feta and sunflower seeds right before eating if you're using them. Serve it straight from the bowl or over a bed of greens for a lighter presentation.
Save One evening I ate this straight from the fridge standing at the counter, fork in hand, too hungry to bother with a plate. My partner wandered in, tried a bite, and we ended up splitting the whole bowl in silence. It wasn't fancy, but it felt like exactly what we needed after a long day.
How to Store and Reheat
This salad keeps well in an airtight container in the fridge for up to four days, and honestly it tastes better on day two when everything has marinated together. Don't reheat it, just pull it out half an hour before eating to take the chill off if you prefer it closer to room temperature. If you're meal prepping, store the dressing separately and toss it in right before you eat to keep the vegetables from getting limp.
Swaps and Substitutions
No chicken? Use canned chickpeas or white beans for a vegetarian version that's just as hearty. Swap the lentils for cooked quinoa or farro if that's what you have, and feel free to throw in whatever vegetables are looking sad in your crisper drawer—bell peppers, celery, radishes, even blanched green beans work. If you're out of Dijon, a spoonful of tahini or plain yogurt mixed with a pinch of cumin makes a creamy alternative dressing.
Serving Suggestions
I like to pile this into pita pockets for a packed lunch or serve it over baby spinach for a more substantial dinner. It also works beautifully alongside grilled fish or lamb if you're feeding guests and want something that won't compete for attention. A cold glass of Sauvignon Blanc or even sparkling water with lemon feels right next to it.
- Serve it over arugula or mixed greens for a more elegant presentation.
- Pair it with warm crusty whole-grain bread to soak up the dressing.
- Add a handful of fresh mint or dill for a different herbal note.
Save This salad has become my answer to tight weeks and fresh starts alike. It's proof that eating well doesn't have to be expensive or complicated, just honest and made with what you have.
Recipe Q&A
- → How do I cook lentils for this salad?
Rinse lentils under cold water, simmer in boiling water for 20-25 minutes until tender but not mushy, then drain and cool.
- → Can I use pre-cooked chicken?
Yes, using rotisserie or leftover cooked chicken is convenient and works well in this salad.
- → What dressing complements this salad?
A simple mix of extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper enhances the flavors perfectly.
- → Are there vegetarian options?
Replacing chicken with canned chickpeas offers a satisfying vegetarian alternative without compromising texture.
- → How can I add extra crunch?
Toasted sunflower seeds sprinkled on top provide a delightful crunch and nutty flavor.