Grilled Chicken Paillards With Sugar Snap Pea and Strawberry Salad
Thinly pounded, grilled chicken breast ("chicken paillards") makes an elegant platform for a pile of seasonal salad.
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Cooking tools:
- Grill pan
- Meat tenderizer
- Rolling pin
- Skillet
- Stove
- Mixing bowl
- Whisk
- Plastic wrap
- Cutting board
- Chef's knife
- Plate
- Measuring spoon
- Measuring cup
Ingredients
- 3 tablespoons slivered almonds
- 2 tablespoons extra-virgin olive oil, or more as needed
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon kosher salt, or more as needed
- 1/4 plus 1/8 teaspoon freshly ground black pepper
- Four 5- to 6-ounce pieces boneless, skinless chicken breasts (see headnote)
- 8 ounces fresh sugar snap peas, trimmed
- 1 cup baby arugula
- 4 medium strawberries, hulled and thinly sliced
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