Grilled Chicken Paillard with Lentil-Beet Salad

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2 tablespoons finely chopped preserved lemon rind (from about 1 preserved lemon)

2 tablespoons finely chopped shallot

3 tablespoons white balsamic vinegar

1 teaspoon honey

1/4 cup extra-virgin olive oil, plus more for brushing

6 tablespoons roasted salted pistachios, chopped

Kosher salt and freshly ground pepper

1 8-ounce package cooked beets, cut into small wedges

1 cup packaged steamed green lentils

2 10- to 12-ounce skinless, boneless chicken breasts

2 heads endive, leaves sliced into 1-inch pieces

1/4 cup fresh mint, torn