Peppery radishes and refreshing mint deliver bright spring flavors to healthful chicken breasts. A quick side dish of lentils dressed in the same dressing that sauces the chicken makes this a complete, protein-rich meal.
Chicken Breasts with Lentil-Radish-Mint Salad
1 cup brown lentils, picked over and rinsed
1 small red onion, cut in half
1 bay leaf
2 tsp. coarse kosher salt, plus more, to taste
1 tsp. plus 2 Tbs. red wine vinegar
2 large celery ribs, finely chopped
1 large bunch radishes, trimmed, quartered lengthwise and sliced
7 Tbs. minced fresh mint
3 Tbs. Dijon mustard
1/2 cup plus 2 Tbs. extra-virgin olive oil
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, each about 6 oz.
All-purpose flour for dredging
Put the lentils in a saucepan and add water to cover by 2 inches. Add 1/2 of the onion and the bay leaf and bring to a boil over high heat. Reduce the heat, cover partially and simmer until the lentils are just tender, about 30 minutes. Remove from the heat and stir in the 2 tsp. salt and the 1 tsp. vinegar. Drain the lentils and transfer to a bowl. Remove and discard the 1/2 onion and bay leaf. Finely chop the remaining 1/2 onion. Stir the onion, celery, radishes and 3 Tbs. of the mint into the lentils. Set aside.
Put the mustard in a small bowl. Whisk in the 2 Tbs. vinegar. Gradually whisk in the 1/2 cup olive oil, then mix in the remaining 4 Tbs. mint. Season the dressing with salt and pepper. Set aside 3 Tbs. of the dressing to use as a sauce. Mix enough of the remaining dressing into the salad as needed, and season with salt and pepper.
Working with 1 chicken breast half at a time, place on a sheet of waxed paper and cover with a second sheet of waxed paper. Using a rolling pin, pound the chicken a few times to flatten slightly to an even thickness. Transfer the chicken to a plate and season with salt and pepper. Spread the flour on another plate. Dredge the chicken in the flour, shaking off any excess. In 2 large nonstick fry pans over medium-high heat, warm 1 Tbs. olive oil in each. Add 2 chicken breast halves to each pan. Cook the chicken, turning once, until cooked through, 4 to 5 minutes per side.
Transfer the chicken to a cutting board and cut into slices. Arrange the chicken on warmed plates and spoon the lentil salad alongside. Drizzle the chicken with the reserved dressing and serve immediately. Serves 4.