Ingredients:
1/2 cup yogurt
1 teaspoon black pepper
1 clove garlic, minced
1 tablespoon basil, chopped
1/2 teaspoon turmeric
1 tablespoon Hoisin sauce
4 chicken breast fillets
1 cos lettuce
1 medium red bell pepper
1 medium yellow bell pepper
1 cup brown lentils
1 liter water
1 clove garlic, flattened
1/3 cup red wine vinegar
1/2 teaspoon sugar
2 teaspoons olive oil
1 bunch salad greens

Directions:
Combine yogurt, pepper, mined garlic, basil, turmeric and Hoisin sauce in bowl, add chicken, and mix well. Cover, refrigerate for 1 hour.
Meanwhile, quarter bell peppers, remove seeds and membranes, grill, skin side up, until skin blisters and blackens. Peel skin, finely chop.
Combine lentils, water and flattened garlic in pan, bring to boil, simmer, uncovered for about 15 minutes or until lentils are just tender; drain, discard garlic.
Combine lentils and bell peppers in bowl, mix well.
Combine vinegar, sugar and half the oil in jar; shake well. Pour vinegar mixture over lentil mixture; mix well. Heat large pan, add half the remaining oil and half the endive, cook, stirring, until just wilted. Repeat with remaining oil and endive. Combine endive with lentil mixture.
Remove chicken from marinade; discard marinade. Heat barbecue or griddle pan, coat with olive oil, add chicken, cook on both sides until browned and tender.
Slice chicken thinly, combine with lentil salad. and salad greens.