Ingredients

2 large skinless boneless chicken breasts about 1,1/2 lb total

3 tablespoon diamond crystal or 31/2 tablespoon

1 lemon halved

2 tablespoon dijon mustard

6 tablespoons extra virgin olive oil

6 tablespoon extra virgin olive oil

8 oz green beans trimmed

1 large of lettuce

1 small bunch chives sliced

1 cup basil leaves

1 cup peperoncini

1 avocado , thinly sliced

1 bunch radish trimmed halved

Method

1. Place chicken in a large saucepan and pour into 4 cups cold water to cover add 3 tbsp .

Morten cosher salt diamond cystals or 31/2 tsp . Bring to a gentle boil over medium heat then immediately urn over chicken with tongs . Pot cover, remove from heat and let chicken sit until an instant read thermometer inserted in the thickest registers 1505-10 minutes depending of the thickness of breasts . Tranfer chicken into a cutting board and let to rest for 10 minutes .

2. meanwhile squeeze lemon halves into a medium bowl . Whish in mustard , then gradually steam in oil , whisking constantly until dressing is thick and embolized . season with salt and pepper .3. Using a rolling pin whack green beans on a cutting board until skin split and soften but not pulverized . 4. Transfer beans to a medium bowl and drizzle with 2 tbsp dressing . Massage beans with your hands and chives and basil . Arrange on a platter 5. Separate lettuce in another medium bowl and chives and basil . Arrange on a platter . 6. Toss radish – pepperoncini and 1 tbsp dressing in the bowl season with salt . slice chicken 1/2 inch thick season with pepper . Arrange chicken , green peas and avocado on a platter . Arrange chiken radish salad , green beans and advocado on platter as reduce as desired . Serve remaining alongside .

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