Spring Pea Chicken Salad

  • PREP: 25min

  • COOK: 14min

  • SERVES: 4

  • PREP: 25min

  • COOK: 14min

  • SERVES: 4

  • Chicken

Light, fresh, and tastes like spring! Poached chicken is perfect with salad, whether cold or hot, and you can bet this salad is a showstopper. Plenty of crunch mixed with chewy, and topped off with a wildly flavorful and fruity vinaigrette that you’ll be pouring on everything. Not to mention, it’s even better the next day.

Ingredients (19):

  • Chicken
  • 1 pack ButcherBox Boneless Skinless Chicken Breast
  • 1 bottle white wine
  • 10 sprigs fresh thyme
  • ½ c butter
  • Salad:
  • 12 oz fresh peas, blanched
  • 8 oz sugar snap peas, blanched
  • 8 oz pea shoots
  • ½ c dried apricots, sliced
  • ½ c toasted sliced almonds
  • Apricot Balsamic Vinaigrette:
  • ⅓ c white balsamic vinegar (I prefer Blenheim Apricot White Balsamic from Salt & Olive)
  • ½ shallot, roughly chopped
  • 1 tsp thyme, roughly chopped
  • ¾ c avocado oil
  • 12 whole dried apricots, roughly chopped
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper

Directions:

  1. Place boneless skinless chicken breasts in a large saucepan with wine, butter and thyme.
  2. Bring to a boil, then reduce heat and simmer for 5-10 min, or until meat thermometer inserted into the thickest part of the chicken reads 165°F.
  3. Remove chicken from poaching liquid, and let rest for 15 min, then shred.
  4. For the vinaigrette, place balsamic, shallot, thyme, apricots, salt and pepper in food processor and pulse until apricots are finely chopped.
  5. With the food processor on low speed, add avocado oil in a slow, steady drizzle.
  6. Toss all salad ingredients in salad bowl with vinaigrette. Serve with chicken and enjoy! For added flavor, make chicken and vinaigrette 1 day in advance, and dress cooked shredded chicken with ¼ cup of vinaigrette.

Happy Eating!

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