Chicken Lentil Salad with a Honey Garlic Dressing


  • 2 1/2 cups 
    dried green lentils
  • carrots, peeled and quartered
  • 1 medium 
    yellow onion
  • 3 whole 
    garlic cloves
  • 6 cups 
    chicken broth (or water)
  • bay leaf
  • 3 cups 
    cooked chicken, cubed (about 3 chicken breasts)
  • 1 cup 
    thinly sliced green onions
  • 1 cup 
    shelled, walnut halves or walnut pieces
  • 1/2 cup 
    chopped Italian parsley
  • 4 cups 
    arugula, baby spinach or other greens (optional)


  • 1/3 cup 
    white wine or apple cider vinegar
  • garlic cloves, minced
  • 1/2 tsp. 
    Dijon mustard
  • 1/2 cup 
    olive oil
  • 1/2 tsp. 
  • 1/2 tsp. 
    black pepper
  • 1 Tbsp. 
    BeeMaid Honey


Rinse lentils and transfer to a large pot.

Add carrots, yellow onion, 3 whole cloves garlic, chicken stock (or water) and bay leaf. Bring to a boil over medium heat. Reduce to a simmer, cover and cook for about 15-20 minutes or until lentils are tender but maintain their shape. (Cooking time may vary).

While lentils are cooking, combine dressing ingredients using a whisk and set aside.

Once lentils are cooked, drain and discard carrots, onion, garlic and bay leaf.

Place lentils into a large bowl, add dressing, gently toss to combine.

Add chicken to lentils, combine and refrigerate for 1 hour, or overnight.  Just before serving, add the green onions, walnuts and parsley to chicken and lentils. Serve on top of a bed of greens, if desired.

TIP - Chicken and lentil mixture will keep in fridge for up to three days.


Recipe courtesy of Great Tastes of Manitoba