Chicken Paillards With Pea And Strawberry Salad

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 4 boneless, skinless chicken breast
• 8 ounces sugar snap peas
• 1 cup baby arugula
• 4 strawberries, sliced
• 3 tablespoons slivered almonds, toasted

1. Whisk together oil, 1 Tbs lemon juice, honey, 1/4 tsp salt and pepper to taste to form a smooth dressing.
2. Pound the chicken to 1/4" thick. Season with remaining salt and pepper to taste.
3. Grill or broil chicken until just cooked through. Transfer to a plate, drizzle with remaining lemon juice.
4. Cut each pea pod lengthwise into 3 or 4 slices, exposing the cut peas inside. Mix with arugula and toss with dressing.
5. Divide the chicken among plates. Top each with a mound of salad, scatter with strawberry slices and toasted almonds. Season lightly with salt.

olive oil, lemon juice, honey, kosher salt, chicken breast, sugar, baby arugula, strawberries, slivered almonds

Taken from www.epicurious.com/recipes/member/views/chicken-paillards-with-pea-and-strawberry-salad-5d2f0c3dc8771000088b9c97 (may not work)