2 chicken breasts
1 Romaine Heart lettuce
1 carrot
4 ounces peas
3 radishes
½ cup croutons
1 tablespoon Dijon mustard
1 tablespoon chives
1 shallot
1 tablespoon White Wine vinegar
2 tablespoons butter
1 tablespoon oil
Bring a medium pot of salted water to boil. Prep the vegetables by mincing the chives and shallot, cut the carrot into sticks, chopping the lettuce into bite-sized pieces and cutting the radishes into quarters.
Butterfly the chicken breasts and flatten with a mallet. Season on both sides with salt and pepper and cook in a large pan over medium-high heat with oil for 3-5 minutes per side (until cooked through).
Blanch the carrots in the boiling water for 4-6 minutes until slightly tender. Add the peas for the last minute or two. Drain and rinse under cold water to stop the cooking process.
To make the dressing for the salad whisk together the chives, white wine vinegar, Dijon mustard and shallots in a large bowl. Add the oil and season with salt and pepper. Add the lettuce, carrots, peas, radishes and croutons into the vinaigrette and toss to coat.
Plate the salad and top with one of the chicken breasts.
Voila! A healthy, hearty, summer-perfect dinner.
