Mediterranean Chicken Lentil Salad
Servings: people
This Mediterranean chicken lentil salad is a fresh, high-protein meal you can mix in one bowl and enjoy for days. Made with shredded chicken, lentils, herbs, and a simple lemon dressing, it’s filling, meal-prep friendly, and perfect for easy lunches or quick weeknight dinners.
Ingredients
- 2 cups shredded cooked chicken rotisserie, poached, or roasted
- 1 can lentils 15 oz / 400 g can - rinsed - or 1½ cups 230 g cooked lentils
- 2 medium vine tomatoes finely diced, seeds removed if watery
- 2 packed cups parsley best if flat-leaf, finely chopped
- ½ cup mint optional - finely chopped - or dill
- 3 green onions finely chopped
Dressing
- 4 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice
- ½ teasspoon lemon zest
- 1 tablespoon mustard Dijon or yellow
- 1 teaspoon honey or maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon salt + black pepper to taste
Instructions
- In a small bowl, add 4 tablespoons olive oil, 3 tablespoons lemon juice, ½ teasspoon lemon zest, 1 tablespoon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper.Whisk until smooth and slightly thick. Set the bowl aside
- To a large mixing bowl, add 2 cups shredded cooked chicken, 1 can lentils (rinsed - shake water off well), 2 medium vine tomatoes, 2 packed cups parsley, ½ cup mint, and 3 green onions.Pour in the dressing and stir everything really well.
- Taste a small bite. Add more salt, pepper, or lemon juice if you think it needs it.If using feta cheese, gently stir it in last so it doesn’t break apart too much.Serve right away with warm pita bread, or cover and store in the fridge for later. It keeps well for a few days and is great for easy lunches!
Notes
Substitutions
- Optional add-ins: diced cucumber and crumbled feta.
- Shredded cooked chicken → Rotisserie chicken, poached chicken, leftover roasted chicken, grilled chicken thighs (more flavor), or canned chicken
- Cooked lentils → Brown, green, black, French lentils (firmer), or chickpeas
- Vine tomatoes → Cherry tomatoes, seeded Roma tomatoes, or chopped roasted red peppers
- Flat-leaf parsley → Parsley + arugula mix
- Dill → Fresh mint or extra parsley
- Green onions → Finely diced red onion, shallots, or chives
- Cucumber (optional) → Celery or fennel
- Feta cheese (optional) → Goat cheese, shaved Parmesan, or diced avocado (dairy-free)
- Extra virgin olive oil → Any good-quality olive oil
- Lemon juice + zest → Red wine vinegar
- Dijon or yellow mustard → Whole grain mustard
- Honey or maple syrup → Pinch of sugar
- Dried oregano → Thyme or Italian seasoning
- Chop Parsley Fine → Small pieces = better texture in every bite.
- Drain Lentils Well → Extra liquid will water down the dressing.
- Use Flavorful Chicken → Rotisserie or roasted tastes best.
- Let It Rest → Chill 20–30 minutes for more flavor.
- Taste Again → Add a pinch more salt if needed.
- Store Smart → Airtight container, fridge, up to 4 days. Stir before serving.
