Chicken And Lentil Salad

• 1 cup brown lentils, sorted of debris and rinsed
• 1/3 cup extra-virgin olive oil
• 1/3 cup lemon juice
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon chopped fresh tarragon
• 1/2 cup slivered red onion
• 1 cup shredded rotisserie chicken
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup flat-leaf parsley leaves

1. Simmer lentils in 1 qt. lightly salted water in a covered saucepan just until tender to the bite, 15 minutes. Drain.
2. Mix remaining ingredients in a bowl, then gently stir in warm lentils.
3. Note: Nutritional analysis is per serving.
4. For a main dish for 2 or 3, spoon the salad onto butter lettuce leaves that are dressed lightly with a simple vinaigrette.

brown lentils, extravirgin olive oil, lemon juice, fennel seeds, tarragon, slivered red onion, rotisserie chicken, kosher salt, pepper, flatleaf parsley

Taken from www.myrecipes.com/recipe/chicken-lentil-salad (may not work)