1 cup brown or green lentils
2 cups roughly chopped cooked chicken (grilled, roasted, or leftover rotisserie chicken)
1 cup cubed cucumber
1/4 cup golden raisins
2 Tbsp crumbled feta cheese
2 tsp roughly chopped flat-leaf parsley
2 Tbsp balsamic vinegar
2 Tbsp mild agave nectar
1 tsp Dijon mustard
1/4 cup olive oil
Pinch of kosher salt
Pinch of fresh black pepper
In a small pot, add the lentils and 2 cups of water. Bring to a low boil over medium heat, then reduce heat to simmer and cook, uncovered, for 20-30 minutes, until the lentils are tender. Drain, and place in a bowl in the refrigerator for 30 minutes, until chilled. (You can do this up to a day ahead, or substitute ready-to-eat cooked lentils from the grocery store.)
Add the chilled lentils to a large mixing bowl, with the chicken, cucumber, raisins, feta and parsley.
In a small jar with a tight-fitting lid, combine the vinegar, agave, mustard, olive oil, salt and pepper. Shake vigorously to emulsify the dressing. Pour just as much as you need -- and not more -- on the lentil mixture. Stir gently to coat all of the ingredients with dressing.
Serve at room temperature or chilled.