Pea Tendril Summer Salad

Serves 2 as an entrée, or 4 as a side salad

Pea shoots are a fun addition to this salad that is filled with the amazing flavors of summer! Fresh summer peaches, grilled chicken thighs and the wonderful mild flavor of peas from the pea shoots all come together in this recipe to look and taste like summer on a plate. This salad is also amazing without the chicken and works well as a side salad if you want to leave it off. Either way, pull up a lawn chair and a large plate of pea shoot salad and enjoy summer!

Salad Ingredients:

• 4 oz pea shoots

• 1 whole peach

• 1/3 c pecans, toasted

• 1/4 c feta, crumbled

• 1/4 red onion, thinly sliced

• 1/2 c arugula, roughly chopped

Chicken Thigh Ingredients:

• 2 boneless skinless chicken thighs

• 1/4 tsp sea salt

• 1/4 tsp ground black pepper

• 1 tsp dried oregano

Vinaigrette Ingredients:

• 2 tbsp vinegar (I used a homemade chive vinegar but red wine vinegar, champagne vinegar or balsamic would all work well)

• 2 tbsp olive oil

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 1 tsp dijon

Directions:

Season chicken thighs and grill to perfection. While the chicken is gilling, prepare all of the ingredients for the salad and toss them together in a bowl. Next, add all of the vinaigrette ingredients to a jar, place the lid on a shake until combined. Pour the vinaigrette over the salad. When the chicken thighs are done let them rest for 10 minutes then slice and add to the top of the salad. Serve immediately.

Note: If you want to take this recipe to a summer barbeque, just hold off on adding the dressing and the chicken, if using. Combine all of the salad ingredients in your serving bowl, and take the dressing and chicken in separate containers. Add just before serving.