Lentil French Bean Chicken Salad

Time to Cook: 
30 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
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Did you know that Canada is a huge producer of lentils? These little nutrition powerhouses are low fat, high in iron, and really good for you. This recipe combines warm lentils with tarragon, tender chicken, crunchy lettuce, green beans, and of course... eggs! A wonderful light lunch or dinner, it is fast and easy to make, plus is a great way to use up leftover cooked chicken. I love adding a gently boiled egg to each serving, and sprinkling a bit of either fresh or dried tarragon, along with some fresh cracked pepper over the whole salad for some extra flavour. Serve with some crusty bread along side.

green lentils

Tender chicken with tarragon, lentils and eggs make this salad as filling as it is tasty.


1 cup green lentils

extra virgin olive oil

white wine vinegar

2 green onions

1 clove garlic, minced

2 1/2 tsp Dijon mustard

1 tsp honey

4 large eggs

3/4 cup green beans, trimmed

3/4 cup cooked, shredded chicken

2 tsp dried tarragon or 4 sprigs of fresh

3 cups of shredded lettuce ( I used Romaine)


1. Place the lentils in a medium pot and cover with about two inches water. Place over medium heat and bring to a boil. Cook for about 20 minutes, adding more water if needed, until soft. Drain well and return to the warm pot. Add a bit of olive oil just to coat them, a bit of wine vinegar, 1 tsp of dried tarragon, then salt and pepper to taste. Put the lid back on the pot and set aside. The point is to add a little flavor, not have the lentils drowning in olive oil and vinegar. Add just enough of them to coat the lentils, but not so they are swimming in it.
2. While the lentils are cooking, hard boil the eggs. Cool them in cold water, peel, and set aside. In a small bowl, whisk together the garlic, Dijon mustard, honey, 1 tbsp of vinegar and 2 tbsp of oil until it comes together in a dressing. Set aside. I like to put the dressing ingredients in a Mason jar, screw on the lid, and give it a good shake until it all comes together.
3. Trim the green beans and then drop them into boiling water for only 30 seconds to a minute, so that they are bright green and tender crisp but not soggy. Remove them from the pot quickly and while they are still warm, toss with a bit of the dressing.
4. Divide the lentils among four plates, then top with about 1/2 cup -1 cup of the shredded lettuce, some green beans, chicken, and eggs. Drizzle each with a little dressing, then sprinkle with fresh cracked pepper and tarragon.

Adapted from Save With Jamie