Chicken With Sugar Snap Peas And Potato Salad - cooking recipe

Ingredients

2 lbs baby potatoes, halved
1 lb sugar snap peas
4 None boneless skinless chicken breasts
1 tbsp extra virgin olive oil
4 oz baby arugula
None None FOR THE DRESSING
2 tbsp freshly squeezed lemon juice
2 small garlic cloves, finely chopped
1/2 cup extra virgin olive oil

Preparation

Cook the potatoes in boiling salted water for 10 mins, until just tender. Add the sugar snap peas for the last 3 mins of cooking. Drain and refresh under cold water.
Meanwhile, place the chicken in a plastic bag and pound to 1/4-inch thickness. Season the chicken and brush with olive oil.
Preheat a grill pan on high heat. Cook the chicken for about 3 mins each side, until golden and cooked through. Set aside to cool.
For the dressing, whisk the lemon juice, garlic and a good pinch of salt in a bowl until the salt dissolves. Add the oil in a thin stream, whisking constantly, until the mixture thickens. Season.
Combine the potatoes, sugar snap peas and arugula in a large bowl. Add 1/2 the dressing and toss well. Cut the chicken into strips and arrange on top. Drizzle with the remaining dressing and serve.