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Spring Pea Chicken Salad

5 from 1 vote
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Protein: Poultry
Cut: Chicken Breast
Diet: Gluten Free
Course: Main Course, Salad
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Servings: 4 people

Ingredients

  • 2 pkg ButcherBox Chicken Breast, bnls/sknls
  • 1 bottle white wine
  • 10 sprigs fresh thyme
  • ½ c butter
  • 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 Vinaigrette

  • c white balsamic vinegar
    preferred 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

Instructions

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