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
Simmer lentils in 1 qt. lightly salted water in a covered saucepan just until tender to the bite, 15 minutes. Drain.
Mix remaining ingredients in a bowl, then gently stir in warm lentils.
Note: Nutritional analysis is per serving.