Chicken Breasts with Lentil-Radish-Mint Salad

INGREDIENTS

• 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