Chicken Paillards With Pea And Strawberry Salad Recipe

Ingredients

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon honey

1/2 teaspoon kosher salt

4 boneless, skinless chicken breast

8 ounces sugar snap peas

1 cup baby arugula

4 strawberries, sliced

3 tablespoons slivered almonds, toasted

Whisk together oil, 1 Tbs lemon juice, honey, 1/4 tsp salt and pepper to taste to form a smooth dressing.

Pound the chicken to 1/4" thick. Season with remaining salt and pepper to taste.

Grill or broil chicken until just cooked through. Transfer to a plate, drizzle with remaining lemon juice.

Cut each pea pod lengthwise into 3 or 4 slices, exposing the cut peas inside. Mix with arugula and toss with dressing.

Divide the chicken among plates. Top each with a mound of salad, scatter with strawberry slices and toasted almonds. Season lightly with salt.