Dinner

Mediterranean Chicken Lentil Salad Recipe

Name: Mediterranean Chicken Lentil Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cups shredded cooked chicken (rotisserie, poached, or roasted); 1 can lentils (15 oz / 400 g can – rinsed and drained, or 1½ cups cooked lentils); 2 medium vine tomatoes, finely diced (seeds removed if watery); 2 packed cups parsley (preferably flat-leaf), finely chopped; ½ cup mint (optional, finely chopped) or substitute 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

BySimon Carel March 1, 2026March 1, 2026

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Introduction

This Mediterranean Chicken Lentil Salad is a fresh and flavorful dish perfect for a healthy lunch or light dinner. Combining tender shredded chicken, protein-rich lentils, and vibrant herbs, it’s tossed in a zesty lemon and mustard dressing that brings everything together beautifully.

A large white plate filled with a colorful lentil salad made of small green lentils, shredded light brown chicken pieces, bright red diced bell peppers, and finely chopped fresh green herbs, all mixed evenly. The salad looks fresh and has a mix of soft and crunchy textures with a few white chopped onions visible throughout. The plate sits on a white marbled surface with lemon wedges and some greens scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken (rotisserie, poached, or roasted)
1 can lentils (15 oz / 400 g can – rinsed, or 1½ cups cooked lentils)
2 medium vine tomatoes (finely diced, seeds removed if watery)
2 packed cups parsley (flat-leaf, finely chopped)
½ cup mint (optional, finely chopped, or dill)
3 green onions (finely chopped)
4 tablespoons olive oil (extra virgin)
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

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.
Step 2: In a large mixing bowl, combine shredded chicken, rinsed lentils (well drained), diced tomatoes, chopped parsley, mint (if using), and green onions. Pour the dressing over the salad and stir gently but thoroughly to combine.
Step 3: Taste the salad and adjust seasoning with extra salt, pepper, or lemon juice if needed. If you like, gently fold in some crumbled feta cheese at this point to add creaminess.
Step 4: Serve the salad immediately with warm pita bread, or cover and chill for later use. It makes an excellent make-ahead meal for quick lunches.

Tips & Variations

Use fresh herbs like dill or basil if you don’t have mint on hand for a different flavor twist.
Swap out the chicken for cooked chickpeas or roasted vegetables to make this salad vegetarian.
Add toasted pine nuts or almonds for a crunchy texture contrast.
Use freshly cooked lentils if preferred; just ensure they’re well drained and cooled before mixing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep any pita bread separate to avoid sogginess. Before serving cold leftovers, give the salad a good stir and add a splash of lemon juice or olive oil if it needs freshening up.

How to Serve

A close-up view of a lentil salad featuring three main layers: the base layer consists of small, round green lentils with a smooth texture, scattered evenly throughout the dish; the second layer includes finely chopped fresh green parsley, adding a leafy, textured look mixed all over; the top layer has chunks of light brown shredded chicken and diced bright red bell peppers, giving contrast in both color and shape. The dish is served in a white bowl with a silver spoon resting on the right side, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils directly?

Yes, canned lentils are convenient and perfectly fine to use. Just be sure to rinse them well and drain thoroughly to avoid excess liquid in the salad.

What can I serve with this salad?

This salad pairs wonderfully with warm pita bread, crusty bread, or pita chips. It can also be served over greens or alongside grilled vegetables for a more substantial meal.