Herb-Infused Chicken with Zesty Lentil and Radish Salad

1. Cook Lentils

Place the lentils in a saucepan and cover them with water. Add half of the small red onion and the bay leaf to the pot. Bring to a simmer and cook for about 30 minutes, or until the lentils are tender. Stir in a pinch of kosher salt and 2 tablespoons of red wine vinegar, then drain thoroughly.

2. Prepare Salad

Finely chop the remaining half of the red onion, the celery ribs, and the radishes. Combine with the cooked lentils and mix in 4 tablespoons of minced fresh mint.

3. Make Dressing

Whisk together 3 tablespoons of Dijon mustard and 1 teaspoon of red wine vinegar. Gradually add 1/2 cup of extra-virgin olive oil while continuing to whisk. Stir in the remaining 3 tablespoons of minced mint, and season with kosher salt and freshly ground black pepper. Reserve 3 tablespoons of dressing for the chicken sauce and mix the rest into the lentil salad.

4. Prepare Chicken

Place each chicken breast between two sheets of waxed paper and gently pound until they are an even thickness. Season both sides with kosher salt and freshly ground black pepper. Dredge lightly in all-purpose flour, shaking off excess.

5. Cook Chicken

Heat 2 tablespoons of extra-virgin olive oil in a frying pan over medium-high heat. Add the chicken breasts and sauté for 4-5 minutes on each side until golden brown and cooked through.

6. Serve

Slice the chicken breasts and arrange them on plates. Add a generous portion of the lentil and radish salad beside the chicken. Drizzle the reserved dressing over the chicken slices.