Prepare the Dressing: In a small bowl or jar, whisk together olive oil, dijon mustard, white wine vinegar, salt, and pepper until emulsified. Set aside.
Cook the Chicken: If the chicken is raw, grill, bake, or sauté until it reaches an internal temperature of 165°F. Slice or shred it into bite-sized pieces.
Prepare the Base: Divide the arugula into two bowls or meal prep containers.
Assemble: Top each bowl with 1/2 cup of cooked lentils, diced cucumber, chicken, and 1 tbsp feta cheese.
Dress: Just before serving, drizzle the prepared dressing over the bowls.
Serve: Enjoy fresh or store one portion for leftovers in an airtight container for up to 2 days.
Notes
Leftovers: Store one container in the refrigerator for lunch the next day.
Vegetarian: Omit chicken
