Spring Garden Salad With Chicken And Champagne Vinaigrette

  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.
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baby carrots, fresh sugar snap peas, boston lettuce, trimmed watercress, radishes, parsley, skinless, salt, freshly ground black pepper, extravirgin olive oil, champagne vinegar, shallots, honey, water, garlic

Taken from www.myrecipes.com/recipe/spring-garden-salad-chicken (may not work)

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