Springy Salad with Maple Mustard Chicken

Ingredients

For the chicken:

• 3 tablespoons Dijon mustard
• 3 tablespoons maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt & pepper
• 4–6 boneless, skinless chicken thighs

For the salad:

• 2 tablespoons cider vinegar
• 1 garlic clove, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 3 tablespoons olive oil
• Salt & pepper
• Approx. 300g baby leaf lettuce
• 1 handful snap peas, thinly sliced
• 4–6 radishes, thinly sliced
• 2–3 green onions, thinly sliced
• 100g feta cheese, crumbled

Directions

1. In a large bowl, prepare the chicken by whisking together the Dijon, maple syrup, soy sauce, olive oil, and garlic. Season with salt and pepper and add in the chicken. Toss well to combine and evenly coat the chicken and set aside for a few minutes while you heat your oven to 425ºF.
2. When the oven is up to temperature, transfer the chicken to a sheet pan (lined with parchment paper for easier cleanup, if you’d like) and roast for 25 to 30 minutes or until cooked through to 165ºF. Set the chicken aside to rest for 5 to 10 minutes.
3. Meanwhile, prepare the salad. In a large bowl, whisk together the vinegar and garlic. Whisk in the Dijon, maple syrup, and olive oil and season well with salt and pepper.
4. Add in the lettuce, snap peas, radishes, green onions, and feta.
5. Just before serving, slice the chicken into 1 to 2 cm strips and toss the salad. Serve the salad topped with the roasted chicken.