Source: adapted from Martha Stewart Living magazine, May 2012
1 whole roasted chicken, cooled and carved into pieces
1 head butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves
1 c. shelled fresh peas (from 1 lb. in pods)
1/4 c. olive oil
2 1/2 T. lemon juice
1 garlic clove, minced
1 T. minced shallot
1 T. Dijon mustard
1/2 t. sea salt
1/4 c. chopped fresh mint leaves, plus 1/2 c. for salad
Cook peas in boiling water until just tender, 2-3 min. Drain, and submerge in ice water to stop the cooking and retain color.
Whisk together olive oil, lemon juice, garlic, shallot, mustard, salt and 1/4 c. chopped mint in a small bowl.
Arrange lettuce, whole mint leaves and peas on a large serving platter or individual plates. Toss chicken pieces in dressing and arrange on top of salad. Pour remaining dressing over salad.