As fall blows in, heartier dinners are comforting. Salads can become hybrids of greens and vegetables mixed up with filling grains.


  1. Place lentils in small saucepan; cover with water by 2 inches. Bring to a boil; reduce heat and simmer for about 20 minutes or just until tender. Drain well; cool.

  2. Combine broth and bulgur in medium saucepan. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until broth is absorbed. Cool; fluff with a fork.

  3. Meanwhile, cook chicken. Season both sides of chicken fillets with herbs, salt, and pepper.

  4. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 4 minutes. Turn chicken, cover skillet, and cook about 4 minutes longer or until golden brown and no longer pink in center. Cook to internal temp of 165°F. Keep warm.

  5. Whisk together lemon juice, mustard, lemon peel, and 1 tablespoon oil in a large serving bowl. Stir in tomatoes, green onions, and parsley. Add lentils, bulgur, and curly endive; toss mixture until well combined.

  6. Serve salad topped with chicken, garnished with feta cheese.


Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts (cook time will be longer).

Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.  If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.