Ingredients
For the marinade:
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Juice of one lemon
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1 1/2 teaspoons salt
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1/2 teaspoon black pepper
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1 teaspoon honey
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1 tablespoon dried oregano
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1 teaspoon sweet paprika
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1 garlic clove, grated with a microplane
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1 teaspoon garlic powder
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2 tablespoons olive oil
For the salad:
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1 - 5 oz. container butter lettuce, chopped
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1/2 cup sugar snap peas (about 15), trimmed and cut on a bias
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4 radishes, washed and trimmed
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2-3 scallions, trimmed
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2 garlic scapes
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2 tablespoons fresh parsley
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2 tablespoons fresh chives
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2 tablespoons fresh dill
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Juice of 1 lemon
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1 teaspoon salt
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2 tablespoon olive oil
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1 large garlic clove, grated with a microplane
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2 tablespoons white vinegar
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1 teaspoon garlic powder
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2 tablespoons nutritional yeast
Directions
- Pound the chicken so it's about 1/2" thick and in an even layer and place it in a large Ziploc bag.
- Combine all of the marinade ingredients in a bowl and whisk together. Pour into the bag with the chicken and seal. Mix together so the chicken is fully coated in the marinade. Store in the fridge to marinate, for at least an hour or overnight.
- About 30 minutes before you're ready to eat, start the salad. Use a mandoline to carefully cut the radishes into thin slices, cut the scallions and scapes into thin slices, and add the lettuce, peas, radishes, scallions, and scapes to a bowl.
- Heat a pan over medium-high heat.
- Chop the herbs and place in a medium bowl. Whisk together the herbs, lemon juice, salt, olive oil, garlic, vinegar, garlic powder, and nutritional yeast. Set aside.
- Place the marinated chicken on the hot pan and cook for 3-5 minutes on each side, until the internal temperature is 165F.
- Remove the chicken from the pan and transfer to a cutting board. Let rest for 5-10 minutes, then slice against the grain.
- Pour the dressing over the salad and top with chicken. Serve immediately.
What You'll Need
What You’ll Need
Mixing Bowls
Sharp Knife
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