Lentil Salad with Chicken
Developed and tested by Robyn Conley Downs
on Jan 14, 2026 (last updated Jul 16, 2026) 
This high-protein lentil salad is hearty, make-ahead friendly and made with cooked chicken, green or brown lentils, and roasted veggies; all tied together with a quick Dijon dressing. It holds up for days and works warm, room temp, or straight from the fridge.
The Perfect High-Protein Salad for Fall
Okay, is it normal to get excited about a lentil salad? Because let me tell you, this baby is what lentil dreams are made of (if that’s actually a thing). I created it because I wanted classic hearty salad vibes (a.k.a., protein, veggies, a little cheese, a bright dressing) but warmer, heartier, and without a ton of effort to throw together. I love that roasting the sweet potato and onion gives you depth and comfort right away, so you’re not juggling a million little salad components.
Now let me tell you, this is very much reset-but-not-a-reset food if ya know what I mean. Nourishing, grounding, and satisfying without tipping into restrictive energy. It works just as well for a simple weeknight dinner as it does for make-ahead lunches, and I love that it’s just as good warm, room temp, or straight from the fridge when the day goes sideways.
And the simplicity? Well, (as always with me) that’s the whole point! For ease I opted for rotisserie chicken, cooked lentils, and one sheet pan, but don’t worry, you still get balance and texture and flavor, buuuuuuut without extra prep, extra dishes, or extra thinking. Gotta love that! And for another hearty make-ahead salad, my dense bean salad with chicken holds up just as well in the fridge. Or for a warm lentil dinner option, my crockpot lentil soup is another easy way to use lentils on busy nights!
Welcome to My Kitchen, Let’s Make a Chicken Lentil Salad
Robyn’s Testing Tips for Warm Lentil Salad
- I tested this one with both freshly cooked lentils and pre-cooked lentils, and honestly, the shortcut wins! As long as they’re well-drained, they soak up the dressing beautifully.
- I almost always use rotisserie chicken or my slow cooker shredded chicken in this salad, and I don’t miss cooking chicken from scratch at all. It keeps things realistic and makes it something I’ll actually repeat.
- Letting the salad sit for 10-20 minutes before eating really makes a difference in the final flavor. The lentils and chicken drink in the vinaigrette, and everything tastes more cohesive.
Lentil Salad with Chicken (High-Protein)
Ingredients
- 1 small sweet potato, peeled and cut into ¼-inch cubes
- 1 small red onion, cut into thick wedges
- 2 teaspoons olive oil
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 cups cooked green, brown, or French lentils
- 2 cups rotisserie chicken, shredded
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
For the Vinaigrette
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
Equipment
Instructions
- Roast The Vegetables: Preheat the oven to 425°F. On a large sheet pan, toss the sweet potato and red onion with the olive oil, ¼ teaspoon of the salt, and a few cracks of black pepper.
- Spread into a single layer and roast for 20-25 minutes, flipping once, until golden and tender.
- Make The Vinaigrette: While the veggies are roasting, in a large bowl (the same one you’ll be tossing the salad together in later), whisk together the vinegar, mustard, honey, ½ teaspoon of salt, and pepper. Slowly whisk in the olive oil until well combined.
- Assemble The Salad: To the large bowl, combine the cooked lentils, shredded chicken, roasted sweet potato and onion, feta and parsley, tossing gently to combine.
- If you have time, allow to sit for 10-20 minutes, for the lentils and chicken to better absorb the dressing.
- Serve: Serve warm, at room temp, or chilled.
- Make Ahead: If you want to batch prep this one (highly recommend), I’ve found it keeps well in the fridge for 3-4 days.
Notes
- Lentils: You can cook your own from dry for this recipe, use canned (drained and rinsed), or use steamed. I like the Trader Joe’s steamed lentils if you can find them! Just don’t use red lentils, as they have a different texture and flavor that won’t work well for this recipe.
