Spring Chicken with Snap Pea Salad
Serves 220 mins prep7 mins cook
Crispy citrus-herb chicken thighlets served over a bright, crunchy snap pea salad with lemon, mint, and a simple Dijon dressing.
0 servings
What you need
tbsp olive oil
bunch fresh mint
lb snap peas
tsp salt & pepper
cup plain flour
tsp dijon mustard
tbsp fresh parsley
fl oz lemon juice
tsp vinegar
Instructions
0 Toss the sliced radishes with the vinegar and a pinch of salt. Let them sit while you prepare everything else. 1 Set up a breading station with flour, beaten egg, and panko mixed with Parmigiano, parsley, and lemon zest. 2 Season the chicken with salt and pepper. Dredge in flour, then egg, then breadcrumbs, pressing firmly so the coating fully adheres. 3 In a large bowl, combine the snap peas and spring onions. 4 Whisk together the lemon juice, Dijon, olive oil, salt, and pepper until emulsified. 5 Heat a thin layer of olive oil in a pan over medium heat. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Season lightly with salt as soon as it comes out. 6 Drain the radishes and add them to the salad along with the mint. Toss with the dressing and adjust seasoning. 7 Slice the chicken and serve over the salad immediately.View original recipe