Servings:
Makes 4 servings
Ingredients
Dressing
- 3 tablespoon rice vinegar
- 2 tablespoon extra virgin olive oil
- 1 tablespoon minced shallot
- 1/2 tablespoon lemon, zested
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon sriracha
Salad
- 3 tablespoon rice vinegar
- 2 tablespoon extra virgin olive oil
- 1 tablespoon minced shallot
- 1/2 tablespoon lemon, zested
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon sriracha
- 1 pound boneless, skinless chicken breast
- 1 tablespoon canola oil
- 8 ounce sugar snap peas, cut on a bias into thin strips
- 1 cup shaved radish
- 1 cup fresh blueberries
- 2/3 cup chiffonade sorrel
- 1/2 cup pine nuts, toasted
Preparation
Baking Directions:
To make the dressing: In a small bowl, whisk together the vinegar, olive oil, shallot, lemon zest, mustard, honey and sriracha until the dressing has emulsified.
Season with salt and pepper.
To make the salad: Season the chicken breast with salt and pepper.
Heat a grill pan over high heat and spray with nonstick cooking spray.
Grill the chicken until cooked through, about 6 minutes per side.
Transfer to a cutting board and cut into strips.
In a medium bowl, carefully toss the peas, radish, blueberries, sorrel, and pine nuts with the dressing.
Distribute the salad among plates and top with the grilled chicken breast.
