Mediterranean Chicken Lentil Salad

This Mediterranean chicken lentil salad is a high-protein, make-ahead meal that’s fresh, filling, and built for easy lunches, simple dinners, and smart use of leftover chicken.

For more easy salads, check out our Italian tuna salad, tuna egg salad, tuna pasta salad, and chicken caesar pasta salad.

Large serving bowl of Mediterranean chicken lentil salad with wooden spoon.

Mediterranean Chicken Lentil Salad for Easy Meal Prep

This Mediterranean chicken lentil salad is the kind of meal Louise and I make when we want something fast that still checks the boxes for protein and fiber.

We recently found a great local butcher with excellent rotisserie chicken, and the leftovers are perfect here. Nothing complicated. Just a smart way to turn any shredded cooked chicken into a fresh, complete meal. 🥗

It holds up well in the fridge, which makes it ideal for meal prep or a quick weeknight dinner.

The lentils add substance and natural fiber. Parsley, lemon, and dill keep it bright and direct. It fits easily into a Mediterranean-style eating pattern built on lean protein, olive oil, and fresh herbs. 🍋

Serve it with warm pita, tuck it into a wrap with tzatziki, or pack it for lunch. It’s efficient, balanced, and ready when you are. 💪

Nico Pallotta

Ingredients

For quantities, see recipe card at the bottom of the page.

Bowls of shredded chicken, lentils, tomatoes, parsley, dill, and lemon on table.

Shredded cooked chicken: rotisserie, poached, or leftover roasted all work. Try grilled thighs for more flavor or canned chicken for a pantry-friendly chicken and lentil salad recipe.
Canned or Cooked lentils: brown, green, or black hold their shape best. Swap in French lentils for a firmer bite or use chickpeas for a different take on this no lettuce Mediterranean salad.
Vine tomatoes: add freshness and moisture. Substitute cherry tomatoes, seeded Roma tomatoes, or chopped roasted red peppers in cooler months.
Flat-leaf parsley: the base of this herb-forward salad. If you’re short, use a mix of parsley and arugula for a peppery edge. Keep in mind that arugula doesn't keep well in the fridge.
Dill: brings brightness. Swap fresh mint for a more classic lentil tabbouleh with chicken feel, or use extra parsley.
Green onions: mild and crisp. Substitute finely diced red onion, shallots, or chives.
Extra virgin olive oil: use good quality for best flavor.
Lemon juice and zest: red wine vinegar works in a pinch.
Dijon or yellow mustard: whole grain mustard adds texture.
Honey or maple syrup: balances acidity. Swap with a pinch of sugar.
Dried oregano: thyme or Italian seasoning work well.
Optional ingredients: crumbled feta and cucumber.

How to Make Chicken Lentil Salad

Make the dressing

In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, mustard, honey, oregano, salt, and black pepper. Whisk until smooth and slightly thickened. This will coat everything evenly and give the salad structure, not just flavor.

Step 1 Olive oil, lemon juice, mustard, and oregano whisked in small mixing bowl.

Add the lentils, vegetables, and chicken

To a large mixing bowl, add the drained lentils, diced tomatoes, chopped parsley, dill, green onions, and shredded chicken directly into the bowl with the dressing. If using cucumber, add it now.

Pour in the dressing and stir well until everything is evenly coated. The lentils absorb the dressing, the herbs soften slightly, and the chicken turns this into a complete meal.

Step 2 Lentils, chopped herbs, tomatoes, and chicken added to bowl.

Mix, adjust, and serve

Taste and adjust with more salt, pepper, or lemon juice as needed. If using feta, fold it in gently at the end.

Serve immediately with warm pita, or refrigerate for later. This easy Mediterranean meal prep salad holds up well for several days, making it ideal for lunches or a quick high protein Mediterranean salad during the week.

Step 3 Mixed Mediterranean chicken lentil salad ready to taste and adjust seasoning

Tips

Chop the parsley finely: This isn’t a garnish. It’s the base of the salad, so small pieces make a big difference.
Drain and rinse lentils well: Extra liquid will water down the dressing. Let them sit in a strainer for a few minutes before mixing.
Use well-seasoned chicken: Rotisserie or leftover roasted chicken adds more flavor than plain poached chicken.
Let it rest before serving: Even 20 to 30 minutes in the fridge helps the lentils absorb the lemon and olive oil.
Taste after it sits: Lentils absorb salt, so you may need an extra pinch before serving.
Add feta last: Fold it in gently so it stays in small pieces instead of turning creamy.

Frequently Asked Questions

Can I use dried lentils instead of canned?

Yes. Cook green, brown, or black lentils until tender but not soft—about 30 to 45 minutes. Let them cool completely before mixing so the salad stays fresh and structured.

What’s the best chicken to use?

Any cooked chicken works. Rotisserie is the fastest option, but grilled or roasted chicken adds deeper flavor. This also makes it a great healthy rotisserie chicken salad for busy weeks.

Can I make this ahead of time?

Absolutely. It’s designed for that. The flavor improves after a few hours in the fridge, making it ideal for lunches and meal prep.

How to store this Mediterranean chicken lentil salad?

Store it in an airtight container in the refrigerator for up to 4 days. If adding feta, you can mix it in or store it separately for best texture.

Can I make it dairy-free?

Yes. Simply skip the feta or replace it with avocado for creaminess.

Is this similar to a parsley lemon chicken salad?

Yes. It’s herb-forward with a bright lemon dressing, but the lentils make it more filling and balanced than most chicken-only salads.

More Easy Chicken Meals to Try

Tried this recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛

Mediterranean Chicken Lentil Salad for Easy Meal Prep

Ingredients