Fresh mint appears twice here: finely chopped mint in the dressing and whole mint leaves in the strawberry chicken salad, tossed with tender greens.
Ingredients
1 pound chicken cutlets
6 tablespoons olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
3 tablespoons white-wine vinegar
1 tablespoon minced shallot
1½ teaspoons honey
1 cup fresh mint leaves, divided, plus more for garnish
10 cups mixed salad greens (about 8 oz.)
2½ cups strawberries, sliced
4 ounces sugar snap peas, trimmed and thinly sliced
2 ounces goat cheese, crumbled (½ cup)
¼ cup sliced almonds, toasted
Directions
Preheat grill to medium-high. (No grill? See Tip.) Brush chicken with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper. Grill, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F, 2 to 3 minutes per side. When cool enough to handle, slice the chicken.
Meanwhile, whisk vinegar, shallot, honey, and the remaining 5 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Finely chop ¼ cup mint; add to the dressing in the bowl, whisking to combine. Reserve 2 tablespoons of the dressing.
Tear or coarsely chop the remaining ¾ cup mint leaves; add to the bowl along with mixed greens. Toss gently to combine. Divide the salad among 4 dinner bowls. Combine the chicken and the reserved 2 tablespoons dressing in the large bowl; stir to coat. Divide the chicken, strawberries, snap peas, goat cheese and almonds among the 4 bowls. Garnish with more mint, if desired.
