Charred Chicken Snap Pea Picnic Salad

Name: Charred Chicken Snap Pea Picnic Salad
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 ounces boneless chicken thighs; 1 tablespoon olive oil; 1/2 teaspoon ground coriander; 2 cups sugar snap peas, thinly sliced; 1 can cannellini beans, rinsed and drained; 1 cup halved cherry tomatoes; 1/4 cup toasted breadcrumbs; 1/4 cup packed fresh basil leaves; 2 tablespoons red wine vinegar; 3 tablespoons extra-virgin olive oil; 1 teaspoon honey

Charred chicken, crunchy snap peas, creamy beans, and basil vinaigrette make a sturdy salad for picnics or lunch.

Prep: 12 · Cook: 18 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (88 reviews)

INSPIRED BY

Inspired by market salads, picnic baskets, and the smoky edges of chicken cooked over a hot skillet.

Story

Casey wanted a salad that could sit happily while everyone finds a blanket and a drink. Snap peas keep it lively, beans make it filling, and the charred chicken gives the bowl a proper center. The breadcrumbs are the little surprise that makes each forkful feel complete.

By Casey

Ingredients

12 ounces boneless chicken thighs
1 tablespoon olive oil
1/2 teaspoon ground coriander
2 cups sugar snap peas, thinly sliced
1 can cannellini beans, rinsed and drained
1 cup halved cherry tomatoes
1/4 cup toasted breadcrumbs
1/4 cup packed fresh basil leaves
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon honey

Instructions

Whisk the basil, vinegar, olive oil, honey, 1/4 teaspoon salt, and black pepper in a small bowl.
Pat the chicken dry and season it with coriander, salt, and pepper.
Heat a grill pan or skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side until browned and cooked through.
Rest the chicken for 5 minutes, then slice it into bite-size pieces.
Toss the snap peas, beans, tomatoes, and half the dressing in a large bowl.
Top with the chicken and breadcrumbs, drizzle with the remaining dressing, and serve.

Chef Tips

Let the chicken rest before slicing so the salad stays juicy rather than watery.
Slice snap peas on a sharp angle for the best crunch and shape.
Pack the breadcrumbs separately if the salad will travel.
Add crumbled feta when you want a saltier finish.

Cook's Notes

**Chicken:** Thighs stay juicy, but thin chicken breasts work too.
**Travel:** Keep breadcrumbs and dressing separate until serving.
**Beans:** Rinse well so their creamy texture does not muddy the vinaigrette.

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