Mediterranean Chicken Lentil Salad Recipe

Introduction

This Mediterranean Chicken Lentil Salad is a bright, flavorful dish perfect for a light lunch or a satisfying dinner. With tender shredded chicken, hearty lentils, and a zesty lemon-herb dressing, it comes together quickly and is packed with fresh ingredients.

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 (flat-leaf preferred), finely chopped
• ½ cup mint (optional), finely chopped (or dill)
• 3 green onions, finely chopped
• 4 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• ½ teaspoon 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

1. Step 1: Make the dressing by whisking together olive oil, lemon juice, lemon zest, mustard, honey, dried oregano, salt, and black pepper in a small bowl until smooth and slightly thick. Set aside.
2. Step 2: In a large mixing bowl, combine shredded chicken, rinsed lentils (drained well), diced tomatoes, parsley, mint, and green onions.
3. Step 3: Pour the dressing over the salad ingredients and stir thoroughly to combine.
4. Step 4: Taste a small portion and adjust seasoning with additional salt, pepper, or lemon juice if needed.
5. Step 5: If desired, gently fold in some crumbled feta cheese just before serving to avoid breaking it up too much.
6. Step 6: Serve immediately with warm pita bread, or cover and refrigerate for up to a few days for an easy, flavorful lunch.

Tips & Variations

• Use fresh herbs like dill instead of mint for a different herbal note.
• Add chopped cucumber or bell peppers for extra crunch and freshness.
• For a vegan option, omit the chicken and feta; add extra lentils and veggies for protein.
• If you prefer, substitute lemon juice with white wine vinegar for a slightly different tang.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop further as it sits. Before serving chilled leftovers, give it a good stir and add a splash of lemon juice or olive oil if it seems dry. This salad can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, just cook the dried lentils according to package instructions until tender, then cool before adding to the salad. Use about 1½ cups cooked lentils to replace one 15 oz can.

Can I prepare this salad in advance?

Absolutely. This salad tastes great when made a few hours ahead or the day before, as the flavors meld nicely. Just keep it refrigerated and add any fresh herbs or cheese just before serving for best texture.

Mediterranean Chicken Lentil Salad Recipe

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★★★★★

4.8 from 794 reviews

This vibrant Mediterranean Chicken Lentil Salad combines tender shredded chicken, protein-rich lentils, and fresh herbs with a zesty lemon mustard dressing. Easy to prepare and full of bold flavors, it’s perfect for a healthy lunch or light dinner, served with warm pita bread or enjoyed on its own.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 cups shredded cooked chicken (rotisserie, poached, or roasted)
• 1 can lentils (15 oz / 400 g can – rinsed, or 1½ cups cooked lentils, approx. 230 g)
• 2 medium vine tomatoes (finely diced, seeds removed if watery)
• 2 packed cups flat-leaf parsley (finely chopped)
• ½ cup mint (optional, finely chopped) or substitute with dill
• 3 green onions (finely chopped)

Dressing

• 4 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• ½ teaspoon 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

1. Make the Dressing: In a small bowl, whisk together 4 tablespoons of olive oil, 3 tablespoons of lemon juice, ½ teaspoon of lemon zest, 1 tablespoon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper until the mixture is smooth and slightly thickened. Set aside.
2. Add the Salad Ingredients: In a large mixing bowl, combine 2 cups of shredded cooked chicken, rinsed and well-drained lentils, 2 finely diced vine tomatoes, 2 packed cups of chopped parsley, ½ cup chopped mint (or dill), and 3 chopped green onions. Pour the prepared dressing over the salad ingredients.
3. Mix Well: Stir all the ingredients thoroughly to ensure that the dressing evenly coats the chicken, lentils, and herbs, bringing the flavors together.
4. Taste and Adjust: Sample a small amount of the salad and adjust the seasonings as needed by adding more salt, black pepper, or lemon juice to balance the flavors according to your preference.
5. Optional Final Touch: If desired, gently fold in some crumbled feta cheese at this stage to add a creamy texture and tangy flavor without breaking it apart too much.
6. Serve or Store: Serve the salad immediately with warm pita bread or cover and refrigerate for later use. It keeps well for a few days and makes for an easy, flavorful lunch option.

Notes

• Rinsing canned lentils thoroughly helps remove excess sodium and can improve texture.
• Removing tomato seeds prevents the salad from becoming watery.
• The mint is optional and can be substituted with fresh dill for a different herbal note.
• Adding crumbled feta cheese is optional but recommended for extra creaminess.
• This salad can be served chilled or at room temperature.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• For a vegan version, substitute chicken with chickpeas and omit honey or replace with maple syrup.

Keywords: Mediterranean chicken salad, lentil salad, healthy lunch, no-cook salad, lemon mustard dressing, protein-rich salad