Save I threw this salad together on a gray January afternoon when my wallet was thin and my resolution to eat better was still hanging on by a thread. The fridge held leftover chicken, a bag of lentils I'd been meaning to use, and vegetables that needed rescuing. What started as scrappy improvisation turned into something I actually craved. The earthiness of the lentils, the bright snap of lemon, the satisfying chew of cold chicken—it all clicked in a way that made me forget I was trying to save money.
I brought a big bowl of this to a potluck where everyone else had made casseroles and pasta bakes. I worried it would look boring next to all that cheese and carbs. But by the end of the night, my bowl was scraped clean and three people asked for the recipe. One friend said it was the only thing that didnt make her feel like she needed a nap afterward. That was the moment I realized simple food done right beats fancy every time.
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 after cooking and give the salad a satisfying bite, red lentils will turn to mush so skip those.
- Cherry tomatoes: Halving them releases just enough juice to help the dressing cling without making everything soggy.
- Cucumber: I like to scoop out the seeds with a spoon so they dont water down the salad as it sits.
- Red onion: A quick soak in cold water for five minutes mellows the sharpness if raw onion makes you wince.
- Carrot: Grated carrot adds a whisper of sweetness and a pop of color that makes the whole bowl look alive.
- Fresh parsley: This is not optional, it brightens everything and makes the salad taste awake instead of flat.
- Olive oil: Use something you would actually want to taste, cheap oil will make the dressing taste dull.
- Lemon juice: Fresh lemon is always better than bottled, it has a brightness that makes your taste buds pay attention.
- Dijon mustard: This is what holds the dressing together and gives it a little sharpness that cuts through the richness.
- Garlic: One clove is enough, too much and it will overpower the delicate balance.
- Feta cheese: Optional but worth it if you want a creamy, salty punch in every few bites.
- Sunflower seeds: Toasting them for a few minutes in a dry pan makes them taste nutty and adds crunch.
Instructions
- Cook the lentils:
- Rinse them well under cold water to wash away any dust, then simmer them gently until they are tender but still hold their shape. You want them to have a little bite, not turn into baby food.
- Make the dressing:
- Whisk everything together in a small bowl until it looks creamy and unified. Taste it and adjust the lemon or salt if it needs a nudge.
- Combine everything:
- Toss the cooled lentils, chicken, and all the chopped vegetables in a large bowl. Pour the dressing over and fold it gently so every ingredient gets coated without bruising the tomatoes.
- Chill before serving:
- Let it sit in the fridge for at least half an hour. The flavors meld together and the salad goes from good to something you actually want to eat.
Save I started making this every Sunday night and packing it into glass jars for lunch. It became my quiet ritual, chopping vegetables while a podcast played in the background. By Wednesday I would open the fridge and feel grateful that past me had been thoughtful enough to prep something that tasted this good. It stopped being just a salad and turned into a small act of care I gave myself every week.
How to Store and Keep It Fresh
This salad keeps for up to four days in an airtight container in the fridge. The lentils and chicken hold up beautifully, but if you are meal prepping, keep the dressing separate and toss it right before eating. That way the vegetables stay crisp and nothing gets limp or sad looking. If you added feta, it might get a little softer over time, but honestly it still tastes great.
Ways to Make It Your Own
Swap the chicken for canned chickpeas if you want to keep it vegetarian, or use leftover turkey if you have it. I have added diced bell pepper, avocado, and even roasted sweet potato when I wanted something heartier. Sometimes I toss in a handful of arugula or spinach right before serving to stretch it further. The dressing works with almost anything, so trust your instincts and use what you have.
Serving Suggestions and Pairings
I love this salad on its own, but it also works beautifully piled on top of mixed greens or served with a thick slice of toasted whole-grain bread. If you are feeding a crowd, double the recipe and serve it in a big shallow bowl so people can see all the colors. A crisp white wine like Sauvignon Blanc is perfect if you are turning it into a light dinner.
- Add a squeeze of extra lemon right before serving to wake up the flavors.
- If you like heat, a pinch of red pepper flakes in the dressing adds a nice kick.
- Leftover salad can be stuffed into a whole wheat pita for an easy grab and go lunch.
Save This salad taught me that eating well does not have to be expensive or complicated. It just has to be made with a little attention and the willingness to let simple ingredients shine.
Recipe FAQs
- → Can lentils be prepared in advance?
Yes, lentils can be cooked ahead and kept refrigerated for up to 3 days, saving time during assembly.
- → What type of mustard works best in the dressing?
Dijon mustard provides a smooth, tangy flavor that balances well with the lemon and olive oil.
- → Is there a vegetarian alternative for the chicken?
To keep the dish vegetarian, substitute cooked chickpeas or tofu for the chicken.
- → How can this salad be stored?
Store in an airtight container in the refrigerator for up to 2 days. Dressing can be kept separate to maintain freshness.
- → What wine pairs well with this salad?
A crisp white wine, such as Sauvignon Blanc, complements the fresh and tangy flavors perfectly.