Mediterranean Chicken Lentil Salad Recipe

Introduction

This Mediterranean Chicken Lentil Salad is a vibrant and satisfying dish perfect for light lunches or easy dinners. Packed with fresh herbs, tender chicken, and hearty lentils, it combines bright flavors and wholesome ingredients in one bowl.

Ingredients

• 2 cups shredded cooked chicken (rotisserie, poached, or roasted)
• 1 can lentils (15 oz / 400 g can, rinsed) or 1½ cups cooked lentils (230 g)
• 2 medium vine tomatoes, finely diced (seeds removed if watery)
• 2 packed cups parsley, finely chopped (best if flat-leaf)
• ½ cup mint, finely chopped (optional) 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 the shredded chicken, rinsed lentils (well-drained), diced tomatoes, chopped parsley, mint (or dill), and green onions.
3. Step 3: Pour the dressing over the salad ingredients and stir well to combine all the flavors evenly.
4. Step 4: Taste the salad and adjust seasoning with extra salt, pepper, or lemon juice if needed.
5. Step 5: Optionally, gently fold in some feta cheese before serving to add a creamy texture without breaking it apart too much.
6. Step 6: Serve immediately with warm pita bread or cover and refrigerate for later use.

Tips & Variations

• For a vegetarian option, omit the chicken and add extra lentils or chickpeas for protein.
• Use dill instead of mint for a different herb flavor.
• Add chopped cucumber or bell peppers for extra crunch and freshness.
• If you prefer a creamier dressing, stir in a spoonful of Greek yogurt before tossing the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop nicely over time, making it perfect for meal prep. If the salad thickens after chilling, you can add a splash of extra olive oil or lemon juice before serving to refresh it. Serve 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 before using. Make sure they are tender but not mushy for the best texture in the salad.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the refrigerator for a few days and actually tastes better the next day as the flavors meld together. Keep it covered and stir well before serving.

Mediterranean Chicken Lentil Salad Recipe

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★★★★★

4.5 from 118 reviews

This Mediterranean Chicken Lentil Salad is a fresh, vibrant, and protein-packed dish perfect for a nutritious lunch or light dinner. Combining tender shredded chicken, hearty lentils, and a bright mix of herbs and vegetables, it’s tossed in a zesty lemon-oregano dressing that brings the flavors of the Mediterranean to your table. Easy to prepare and versatile, this salad can be enjoyed immediately or stored for meal prep throughout the week.

• Author: Lena
• 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 well and drained, or 1½ cups / 230 g cooked lentils)
• 2 medium vine tomatoes, finely diced (seeds removed if watery)
• 2 packed cups flat-leaf parsley, finely chopped
• ½ cup mint (optional) or dill, finely chopped
• 3 green onions, finely chopped

Dressing Ingredients

• 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, combine 4 tablespoons olive oil, 3 tablespoons lemon juice, ½ teaspoon lemon zest, 1 tablespoon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper to taste. Whisk vigorously until smooth and slightly thickened. Set aside.
2. Add the Salad Ingredients: In a large mixing bowl, combine 2 cups shredded cooked chicken, 1 can rinsed and well-drained lentils, 2 finely diced vine tomatoes, 2 packed cups chopped parsley, ½ cup chopped mint (or dill if preferred), and 3 chopped green onions. Pour the prepared dressing over the mixture and stir thoroughly to combine all ingredients evenly.
3. Taste and Serve: Sample a small portion of the salad and adjust seasoning if needed by adding more salt, pepper, or lemon juice to taste. If desired, gently fold in crumbled feta cheese at this stage to maintain its texture. Serve immediately with warm pita bread, or cover and refrigerate for up to several days for an easy and flavorful meal prep option.

Notes

• This salad can be served chilled or at room temperature depending on your preference.
• For a vegetarian version, omit the chicken and increase lentils or add chickpeas.
• If lentils are not canned, use cooked lentils cooled before mixing.
• Fresh herbs are best for vibrant flavor, but dried oregano in the dressing complements well.
• Add feta cheese just before serving to avoid it breaking down.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve with warm pita bread or as a filling for wraps.

Keywords: Mediterranean chicken salad, lentil salad, healthy chicken recipe, protein-packed salad, no-cook salad, easy lunch idea, fresh herb salad