Lentil Salad with Chicken and Cheese
Very tasty, healthy, no mayonnaise - great for a snack or dinner! Lentil salad with chicken and cheese can be made in about 10 minutes if you cook the legumes and meat in advance. Sun-dried tomatoes can be replaced with olives. It’s dressed with vegetable oil and lemon juice - mayonnaise haters will be happy!
Updated : 14 January, 2026
Easy
About 20 min.
Ingredients
0.6 cup
Lentils
250 grams
Chicken fillet
200 grams
Brined cheese
150 grams
Cucumber
10
Sun-dried tomatoes
200 grams
Bell pepper
80 grams
Onions
50 grams
Arugula
50 milliliters
Vegetable oil
0.5 kilograms
Lemon
1
Garlic
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make lentil salad with chicken and cheese? Prepare all the necessary ingredients. Green lentils work best because they hold their shape. Rinse them well in several changes of water, add 2 cups of water, and set them to cook. This will take about 25 minutes (after it comes to a boil). If you soak the lentils in advance, they will cook faster. It’s best to boil the chicken fillet and lentils ahead of time so you don’t have to wait for them to cool. Instead of sun-dried tomatoes, you can use olives.
Step 2
Peel the garlic, wash it, and grate it on a fine grater or press it through a garlic press. For the dressing, pour oil into a small deep bowl, squeeze in lemon juice, and add the garlic.
Step 3
Add salt and pepper to taste and mix thoroughly. Keep in mind that the cheese is quite salty - don’t oversalt the dressing.
Step 4
Arugula can be replaced with other greens, for example mint, spinach, lettuce leaves, and others. The main thing is that the greens are young and fresh. Remove any wilted arugula leaves, wash and dry it. Transfer to a large salad bowl.
Step 5
Wash the bell pepper, remove the stem and seeds, and cut into small cubes.
Step 6
Peel the onion, wash it, and also cut into small cubes.
Step 7
Wash the cucumber and cut off the end. You don’t need to peel it if the skin isn’t tough, damaged, or bitter. Pat dry and cut the cucumber into small cubes.
Step 8
Cut the tomatoes into small pieces.
Step 9
Taste the lentils: if they’re already soft and there is too much water, increase the heat and, stirring, evaporate all the liquid. Cool the cooked lentils and add them to the vegetables in the salad bowl.
Step 10
Rinse the chicken fillet under running water, place it in a pot of lightly salted water, and bring to a boil. Cook over medium heat for 20 minutes after boiling. Then drain the water and cool the chicken fillet completely. Cut into medium cubes.
Step 11
Pour the dressing over the salad and mix.
Step 12
Before serving, add pieces of cheese to the salad.
Author note
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