Herbed Chicken + Pea Shoot Salad with Tangerine-Honey Vinaigrette

The humble pea shoot seems to garner a great deal of affection.  

We recently asked our readers how they like to prepare these delicate tendrils and found ourselves flooded with response.  From a quick sauté with olive oil and garlic to studding a fluffy frittata, people seem to adore this ultra-sweet first taste of spring.

This warm chicken and pea shoot salad exemplifies all the season has to offer. Brimming with herbs, crisp Easter egg radishes, creamy avocado and sweet-tart tangerine vinaigrette, we hope it will awaken your palate and shake you out of winter hibernation.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon fennel seeds
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon dried lavender
• sea salt + freshly cracked black pepper, to taste
• 1 1/2 tablespoons olive oil
• 1 1/2 cups pea shoots
• 1/4 cup sugar snap peas, shelled and blanched
• 5-6 Easter egg radishes, thinly sliced
• 1 avocado, peeled, pitted and thinly sliced*
  

* To prevent from oxidizing, toss with a little tangerine vinaigrette (recipe below) and cover tightly with plastic wrap until ready to use.

Method

Cut each chicken breast in half and place between two pieces of parchment paper.  With a mallet, pound each half breast until about 1/4 inch thick.  

With a mortar and pestle or a spice grinder, crush the fennel, thyme, rosemary and lavender buds. Sprinkle liberally on the chicken, along with 1/2 tablespoon olive oil and season with salt and pepper.  You may have extra herb mixture leftover.  Store in an airtight container for future use.

In a large sauté pan, add remaining 1 tablespoon olive oil over medium-high heat.  Once oil is shimmering, add the herbed chicken breasts.  Cook on each side for about 2-3 minutes or until firm to the touch and cooked all the way through.  Remove from heat and tent with foil to keep warm.

To assemble:

Toss blanched peas, radishes and pea shoots (separately) in a little of the vinaigrette. Arrange the radishes, peas and avocado on two plates.  Top with warm chicken and pea shoots. Drizzle about 1/2 tablespoon vinaigrette over top of each plate and season with freshly cracked black pepper, if desired.  

Serve immediately + enjoy!

Tangerine-Honey Vinaigrette

• 1/4 cup freshly squeezed tangerine juice 
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon finely diced shallot
• 1 small garlic clove, minced
• 1 teaspoon fresh (or dried) thyme
• 3/4 cup extra virgin olive oil
• sea salt + freshly cracked black pepper, to taste

Combine all ingredients in a medium glass bowl, except the olive oil and salt and pepper.  Slowly whisk in the olive oil until well-combined.  Season with salt and pepper, to your liking.

{serves 2}