Spring Garden Salad with Chicken and Champagne Vinaigrette

Spring Garden Salad with Chicken and Champagne Vinaigrette


7baby carrots, halved lengthwise
1cup fresh sugar snap peas
4cups torn Boston lettuce
1cup trimmed watercress
½cup thinly sliced radishes
½cup fresh flat-leaf parsley leaves
2(6-ounce) skinless, boneless chicken breast halves
½teaspoon salt, divided
¼teaspoon freshly ground black pepper, divided
8teaspoons extra-virgin olive oil, divided
2tablespoons champagne vinegar
2tablespoons minced shallots
teaspoons honey
teaspoons water
1garlic clove, minced
Herbed Corn Muffins


1. Cook carrots and peas in boiling water 2 1/2 minutes or until crisp-­tender. Drain and rinse with cold water; drain. Combine carrot mixture, lettuce, watercress, radishes, and parsley in a large bowl; set aside.

2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 2 teaspoons oil in a large skillet, swirling to coat. Add chicken to pan; cook 4 minutes on each side or until done. Let stand 5 minutes; cut across the grain into slices.

3. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over lettuce mixture; toss gently. Arrange about 2 cups lettuce mixture on each of 4 plates; divide chicken evenly among servings.