Dinner

Chicken & Beetroot Lentil Salad Recipe

ByHailey Reed November 10, 2025November 10, 2025

Introduction

This Chicken & Beetroot Lentil Salad is a vibrant and nutritious meal perfect for using up leftovers. Packed with tender chicken, earthy lentils, and sweet beetroot, it combines fresh flavors with a hint of tangy dressing for a satisfying dish.

A bowl filled with a fresh salad showing several layers: the bottom layer is green shredded leafy vegetables with a mixed texture of cabbage and herbs, the middle layer is scattered brown lentils and light shredded pieces of cooked chicken, and the top layer is decorated with vibrant dark red beet slices covered in white crumbled cheese and small red pomegranate seeds. On the side, there is a small white bowl holding extra bright red pomegranate seeds. The bowl is white on the outside and sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp honey
1 tbsp Dijon mustard
2 tbsp white wine vinegar
3 tbsp olive oil
250g pouch cooked puy lentils
½ small savoy cabbage, finely sliced
2 leftover chicken legs, skin removed and meat shredded
Small handful mixture of soft herbs (parsley and dill recommended)
75g goat’s cheese, crumbled
3 cooked beetroot, sliced
50g pomegranate seeds

Instructions

Step 1: In a large bowl, whisk together the honey, Dijon mustard, white wine vinegar, and olive oil until well combined. Season with salt and pepper to taste.
Step 2: Add the cooked puy lentils, finely sliced savoy cabbage, shredded chicken, and soft herbs to the bowl. Toss everything gently to coat evenly with the dressing.
Step 3: Divide the salad mixture between serving bowls or plates. Scatter the crumbled goat’s cheese, sliced beetroot, and pomegranate seeds over the top for color and flavor.
Step 4: Serve immediately, or chill briefly to allow flavors to meld before serving.

Tips & Variations

Use any leftover cooked chicken or turkey if you don’t have chicken legs handy.
Swap goat’s cheese for feta or blue cheese for a different tangy note.
Add toasted nuts like walnuts or pine nuts for extra crunch.
If you can’t find puy lentils, green or brown lentils work well as an alternative.
Fresh herbs such as mint or basil can also brighten the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the goat’s cheese, beetroot, and pomegranate seeds separate if possible to prevent sogginess. Reheat the chicken portions if desired, but the salad is best enjoyed chilled or at room temperature.