Dinner

Chicken & Beetroot Lentil Salad Recipe

ByJake Silas January 26, 2026January 26, 2026

Introduction

This Chicken & Beetroot Lentil Salad is a vibrant, nourishing dish perfect for a light lunch or a healthy dinner. Combining tender shredded chicken with earthy lentils, sweet beetroot, and tangy goat’s cheese, it offers a wonderful balance of flavors and textures.

A large white bowl filled with a fresh salad on a white marbled surface. The salad has a mix of layers starting with a bed of green leafy lettuce, followed by scattered brown lentils and shredded light beige chicken pieces. On top of this are several round, deep red beet slices evenly placed. Bright red pomegranate seeds are sprinkled throughout, adding pops of color. White crumbles of creamy cheese are spread over the salad, along with small green herb leaves scattered across. Next to the bowl is a small white cup filled with shiny red pomegranate seeds and a few loose seeds around it. 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. Season with salt and pepper to taste.
Step 2: Add the cooked puy lentils, finely sliced savoy cabbage, shredded chicken, and chopped soft herbs to the bowl. Toss everything together until well combined and coated in the dressing.
Step 3: Divide the salad mixture between serving bowls. Top each bowl with crumbled goat’s cheese, sliced beetroot, and scatter over the pomegranate seeds for a burst of sweetness and color.

Tips & Variations

Use leftover roast chicken or grilled chicken breast if you don’t have chicken legs on hand.
Swap the savoy cabbage for kale or spinach for a slightly different texture and flavor.
Add toasted walnuts or seeds for extra crunch.
For a vegan version, omit the chicken and goat’s cheese, and add extra herbs or roasted vegetables.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the goat’s cheese and pomegranate seeds fresh and vibrant, store them separately and add just before serving. The salad can be served cold or at room temperature.

How to Serve

A white bowl filled with a fresh salad resting on a white marbled surface. The bottom layer consists of green leafy vegetables and cooked lentils, adding texture and an earthy tone. On top, there are shredded light-colored chicken pieces scattered evenly. Large, thin slices of deep red beetroot are placed across the salad, adding vibrant color contrast. Small bright red pomegranate seeds are sprinkled all over, with some falling around the bowl. White crumbled cheese dots the salad, adding a soft texture. A few fresh green herb sprigs are spread on top, completing the layers with a touch of natural green. A small white dish with extra pomegranate seeds is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of cooked pouch lentils?

Yes, you can cook dried puy lentils according to the package instructions before using them in the salad. Make sure they are tender but still hold their shape.

Is this salad suitable for meal prep?

Absolutely. Prepare the salad and store it in the fridge, keeping toppings like goat’s cheese and pomegranate seeds separate until ready to serve to maintain freshness.