Chicken With Tomatoes, Avocado, Peas And Mint

• 1 teaspoon olive oil
• 1 1/2 teaspoons lime juice
• 4 boneless skinless chicken breasts
• 7 ounces cherry tomatoes, on the vine
• 3 1/2 ounces frozen peas
• 4 lettuce, hearts leaves separated
• 1 ounce arugula
• 8 mint leaves
• 4 scallions, very thinly sliced
• 1 avocado
• For the dressing
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon superfine sugar
• salt and pepper

1. Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
2. Meanwhile, preheat the oven to 400u0b0F Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.
3. Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
4. Scatter the lettuce, arugula, mint and scallions over 4 plates.
5. Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
6. Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
7. Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.

olive oil, lime juice, chicken breasts, tomatoes, frozen peas, arugula, mint, scallions, avocado, dressing, extra virgin olive oil, red wine vinegar, sugar, salt

Taken from www.food.com/recipe/chicken-with-tomatoes-avocado-peas-and-mint-411909 (may not work)