Dinner

Chicken & Beetroot Lentil Salad Recipe

ByEthan Lark November 11, 2025November 11, 2025

Introduction

This Chicken & Beetroot Lentil Salad is a vibrant and nutritious dish, perfect for a light lunch or dinner. Combining tender shredded chicken, earthy beetroot, and tangy goat’s cheese, it offers a delightful mix of flavors and textures.

A round white bowl filled with a fresh salad sits on a white marbled surface. The salad has layers starting with green leafy lettuce and herbs at the bottom. On top of that are scattered bits of shredded cooked chicken and dark brown lentils. Large slices of deep purple beetroot lay evenly on the salad, adding a rich color contrast. Bright red pomegranate seeds are spread across the top, along with small chunks of soft white cheese. Sprigs of fresh dill add a delicate touch throughout. Nearby, a small white bowl holds more pomegranate seeds. 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 evenly coat with the dressing.
Step 3: Divide the lentil mixture between serving bowls. Top each with crumbled goat’s cheese, sliced cooked beetroot, and scatter over the pomegranate seeds.
Step 4: Serve immediately for the freshest flavors, or chill briefly to allow the ingredients to marinate slightly.

Tips & Variations

Use any combination of soft herbs like mint, basil, or chervil to vary the flavor.
For a vegetarian version, omit the chicken and add extra goat’s cheese or roasted nuts for protein.
Leftover chicken from a roast works perfectly and adds great flavor.
If fresh beetroot isn’t available, use vacuum-packed cooked beetroot slices for convenience.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the cabbage crisp and goat’s cheese fresh. Leftovers can be reheated gently without the pomegranate seeds, which should be added fresh.

How to Serve

A white bowl filled with a colorful salad shows several layers starting with a base of mixed green leafy vegetables and small cooked lentils, giving a fresh and textured look. On top, there are larger pieces of shredded chicken mixed with slices of deep red roasted beets that add rich color. Scattered bright red pomegranate seeds and crumbled white cheese add pops of color and softness across the dish. Some sprigs of fresh green herbs are spread over the top, enhancing the vibrancy. Nearby, a small white bowl holds extra shiny red pomegranate seeds, resting 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 other types of lentils?

Yes, while puy lentils hold their shape well and add a peppery flavor, you can substitute with green or brown lentils if needed. Avoid red lentils as they tend to become mushy.

Is it necessary to remove the chicken skin?

Removing the skin is recommended to keep the salad lighter and less oily, but if you prefer, you can leave it on for extra flavor and texture.