1headBibb Lettuceor Butter Lettuce – trimmed and separated into leaves
1bunchMint Leaves- torn
1CupSweet Peas– fresh, cooked or frozen, defrosted
2-4Radishes– thinly sliced
½smallRed Onion– small dice
1smallShallot– roughly chopped
1 ½TBSDijon Mustard
Optional Garnishes: Freshly Grated Parmesan, Pine Nuts, Lemon Wedges, Micro Greens, Crushed Red Pepper Flakes
Marinate the chicken: In a small non-reactive bowl combine the honey, oil, garlic, lemon juice, ¼ teaspoon pepper and ½ teaspoon salt. Whisk until well combined. Place the chicken in a large Ziploc bag and pour the marinade on top. Seal the bag and transfer the chicken to the refrigerator for at least 20 minutes, or up to 2 hours.
Meanwhile, make the vinaigrette: Place all the ingredients for the dressing in a small food processor or blender. Season generously with salt and pepper. Puree until silky smooth. Transfer to a container with a tight fitted lid and set aside.
Grill the chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill, turning once, about 5-8 minutes per side, or until cooked through*. During the last few minutes of grilling, brush the tops of the chicken with honey if desired. Transfer chicken to a clean work surface and allow to rest for at least 3 minutes. Cut the chicken into thick slices. (Optional: toss the chicken slices in a few tablespoons of the vinaigrette)
To Serve: Arrange lettuce and mint on a platter, or individual serving plates. Top with peas, radishes, red onion and sliced chicken. Drizzle with vinaigrette and garnish as desired. Enjoy!
1. You can substitute chicken thighs for chicken breasts if you would like. Simply adjust the grill time accordingly. The amount of time the chicken takes to cook through will depend on the thickness of your chicken. Chicken is cooked through when it reaches an internal temperature of 165 degrees F.2. For the most flavor, I highly suggest you let the chicken marinate for the full two hours. However, if you are short on time you can let it marinate for as little as 20 minutes.3. You can either make the vinaigrette in a food processor/blender or you can use a mason jar. I recommend using a processor or blender, because it will make the dressing super creamy. However, if you don’t have one of those machines, a mason jar will do. Just make sure you chop the shallot really fine.4. While entirely optional, I recommend cutting the grilled chicken (after it has rested) and tossing it with a few tablespoons of the mustard vinaigrette before serving. If you didn’t let the chicken marinate for the full 2 hours, I would definitely do this to really punch up the flavor of the chicken.*Nutritional Information includes everything (chicken, salad, and dressing).