Lentil Chicken Salad
Lukewarm lentils, grilled chicken and roasted root vegetables on fresh greens — ideal for upgrading leftovers from the day before.
Nutrition per serving
Ingredients
- Lentils (cooked)150 g (cooked weight)
- Chicken (warm, grilled, diced)100 g (cooked weight)
- Roasted vegetables (beetroot, carrots, sweet potato)150 g
- Mixed greens (arugula, spinach)50 g
- Olive oil10 g
- Balsamic vinegar1 tbsp
- Dijon mustard½ tsp
- Salt, pepperas needed
How to make it
- Get all the components ready — leftovers from the day before work well.
- Toss the lentils, chicken and roasted vegetables together while warm.
- Put the greens on the plate and set the warm mixture on top.
- Whisk a dressing from oil, balsamic vinegar and mustard and pour it over.
B vitamins & protein. Chicken and lentils together provide plenty of B vitamins and high-quality protein — a natural base for stable energy. Food first, then supplement on purpose. More in the Supplement Compass → Energy topic
This dish is ideal for prepping ahead. When you cook, simply make one or two portions more — the preparation time stays almost the same, but you get a ready meal for the next day or for the freezer.
My principle: I almost always keep a stock of at least five ready meals in the fridge, tuned to me. When I come home hungry in the evening, I just reheat — instead of caving and grabbing something quick that doesn't fit my goals. How meal prep works →
New recipes & lessons every two weeks
The ThriveZone Meals grow piece by piece — well-founded recipes with real macros, built around the Five-Pillar system. Sign up and you'll get them first.
Join the newsletter← Back to overview: All ThriveZone Meals