7 baby carrots, halved lengthwise
1 cup fresh sugar snap peas
4 cups torn Boston lettuce
1 cup trimmed watercress
1/2 cup thinly sliced radishes
1/2 cup fresh flat-leaf parsley leaves
2 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 teaspoons extra-virgin olive oil, divided
2 tablespoons champagne vinegar
2 tablespoons minced shallots
1 1/2 teaspoons honey
1 1/2 teaspoons water
1 garlic clove, minced


  1. Cook carrots and peas in boiling water 2 1/2 minutes or until crisp-tender. Drain and rinse with cold water; drain. Combine carrot mixture, lettuce, watercress, radishes, and parsley in a large bowl; set aside.
  2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 2 teaspoons oil in a large skillet, swirling to coat. Add chicken to pan; cook 4 minutes on each side or until done. Let stand 5 minutes; cut across the grain into slices.
  3. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over lettuce mixture; toss gently. Arrange about 2 cups lettuce mixture on each of 4 plates; divide chicken evenly among servings.