Spring is here and I am so excited to be out in the garden. I have been traveling so much the past few months and so missed my home, cooking, and being in the garden. This recipe was inspired by the beautiful treasures in my spring garden, which included cucumbers, peas, radishes, garlic, and little gem lettuce.

SPRING GARDEN SALAD WITH CRISPY CHICKEN

RECIPE FOR 2
2 chicken legs with thighs (Marinate with a little salt and pepper for a few hours or overnight in the fridge uncovered.) This really makes a difference!
6-10 leaves baby sage
1 cup fresh peas (or frozen, thawed)
2 cups baby gem lettuce (or arugula/spinach)
1 small cucumber sliced thin
4 small French radishes sliced thin
1 tomato cut into 1/2” cubes
1 clove garlic minced
1/4 cup olive oil
1 tablespoon balsamic vinegar
salt and pepper

Preheat oven to 425F
Let chicken sit room temperature for about 30 minutes.
Toss sage leaves in a little olive oil.
Heat a cast iron pan in oven about 5 minutes remove and brush with a little olive oil and place chicken in skin side up.
Place sage around the top of the chicken and bake in oven for 40 minutes.
Meanwhile, prepare the salad. Mix the olive oil, balsamic vinegar, garlic and a little salt and pepper.
Toss the dressing in a bowl with the peas, lettuce, cucumber, radishes and tomatoes.
Taste and adjust the salt and pepper to your desire.
Arrange the salad on a plate and place chicken on top.

Bon Appétit