Ingredients
Equipment
Method
- Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- While chicken cooks, bring a small saucepan of salted water to a boil. Blanch peas for 2-3 minutes until bright green and tender-crisp. Immediately drain and shock in ice water to stop cooking. Drain well.
- Make the citrus vinaigrette by whisking together orange juice, orange zest, lemon juice, olive oil, honey, salt, and pepper in a small bowl.
- Slice the rested chicken against the grain.
- Combine spring greens, blanched peas, radishes, and red onion in a large bowl. Add sliced chicken and chopped mint. Drizzle with citrus vinaigrette and toss gently to combine.
Nutrition
Notes
For best results, allow chicken to reach room temperature before cooking to ensure even cooking. The vinaigrette can be made up to 24 hours in advance and stored in the refrigerator. If using frozen peas, there's no need to thaw before blanching. The salad is best assembled just before serving to maintain the crispness of the greens and prevent the mint from wilting.
