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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Spring Chicken Salad with Bibb Lettuce
2
1
Breakfast radish, thinly sliced
1/2 cup
Sugar snap peas
1
Lemon, juiced and zested
2 tablespoons
Honey
1/4 cup
Olive oil
2
Oranges, peeled and sliced
2 tablespoons
Toasted nut (walnut or pecan, walnuts are high in omega 3's and would be best option for nutritional value 'healthiest nut')
1 head
Bibb lettuce
2 tablespoons
Dijon mustard
- Heat a large skillet to medium heat, add whole walnuts and toast until aromatic, remove from heat and loosely chop.
- In a large bowl whisk together lemon juice, honey, Dijon, salt, pepper, and olive oil together until combined. Or place all salad dressing ingredients in a mason jar, close with lid, and shake until emulsified.
- Clean sugar snap peas and breakfast radishes. Cut sugar snap peas on a bias, and add to large bowl.
- Thinly slice breakfast radish using a chef knife or a mandolin, add to large bowl.
- Cut the top and bottom off of the oranges, begin to remove the orange peel by following the curve of the orange with a small pairing knife. Once the peel and pithe has been removed, turn the orange on its side and slice into 1/4" thick rounds.
- Pull apart Bibb lettuce head leaf by leaf and clean.
- Prepare the grilled chicken breast according to directions on the package and slice into 1/4" thick pieces, set aside.
- Dress the salad in the large bowl, add the peas, radishes, oranges, and walnuts. Season with salt and freshly cracked pepper.
- Serve family style on a large platter, with chicken across the top.
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Spring Chicken Salad With Bibb Lettuce
Prep
Cook
00:00 Total Time
Ingredients
Directions
Spring Chicken Salad with Bibb Lettuce
2
1
Breakfast radish, thinly sliced
1/2 cup
Sugar snap peas
1
Lemon, juiced and zested
2 tablespoons
Honey
1/4 cup
Olive oil
2
Oranges, peeled and sliced
2 tablespoons
Toasted nut (walnut or pecan, walnuts are high in omega 3's and would be best option for nutritional value 'healthiest nut')
1 head
Bibb lettuce
2 tablespoons
Dijon mustard
- Heat a large skillet to medium heat, add whole walnuts and toast until aromatic, remove from heat and loosely chop.
- In a large bowl whisk together lemon juice, honey, Dijon, salt, pepper, and olive oil together until combined. Or place all salad dressing ingredients in a mason jar, close with lid, and shake until emulsified.
- Clean sugar snap peas and breakfast radishes. Cut sugar snap peas on a bias, and add to large bowl.
- Thinly slice breakfast radish using a chef knife or a mandolin, add to large bowl.
- Cut the top and bottom off of the oranges, begin to remove the orange peel by following the curve of the orange with a small pairing knife. Once the peel and pithe has been removed, turn the orange on its side and slice into 1/4" thick rounds.
- Pull apart Bibb lettuce head leaf by leaf and clean.
- Prepare the grilled chicken breast according to directions on the package and slice into 1/4" thick pieces, set aside.
- Dress the salad in the large bowl, add the peas, radishes, oranges, and walnuts. Season with salt and freshly cracked pepper.
- Serve family style on a large platter, with chicken across the top.
