2 heads organic romaine hearts, roughly chopped, washed then spun dry
Half head of organic radicchio, ends discarded, roughly chopped, washed
1/2 to 1 cup cooked organic sweet peas (from a package of frozen organic sweet peas)
3-4 tablespoons toasted pumpkin seeds (See recipe below)
1 avocado, peeled and sliced

To poach chicken breasts:
In a 3-quart saucepan, bring 16 oz of filtered water to a boil. Add chicken breasts. When water comes to a boil again, use tongs to flip chicken breasts to other side and turn heat to low. Cover saucepan. Cook over low heat approximately 8 to 10 minutes, depending on thickness of the breasts, or until there is no visible pink when you slice through the chicken breast. Pay attention to the time: chicken breast tends to cook through quickly.

Using tongs, transfer chicken breasts to cutting board. Slice cooked chicken breasts—there should be no visible pink in the meat—and set aside.

To toast pumpkin seeds:
Preheat oven to 350°F. Line a heavyweight baking sheet with parchment paper. Spread pumpkin seeds evenly on baking sheet. Place baking sheet on center rack. Toast seeds approximately 10 minutes, or until golden brown. Transfer to a ramekin or small bowl and let cool.

For the vinaigrette:
1 large shallot, minced (I use a mini food processor)
2 to 4 garlic cloves (depending on how garlicky you like your vinaigrette), minced
1 teaspoon no-sugar Dijon mustard
6 tablespoons raw apple cider vinegar
7 tablespoons extra-virgin olive oil

Place minced shallot, minced garlic, Dijon mustard, raw apple cider vinegar and olive oil in a Pyrex glass measuring cup. Whisk ingredients together well.
 
To compose the “Chicken Salad”:

Place romaine, radicchio, sweet peas and pumpkin seeds in a large salad bowl. Layer slices of poached chicken breast and avocado on top. Drizzle vinaigrette over greens and toss.

You can also serve the poached chicken on the side—separate from the salad—and top with homemade aioli, a Provencal-style “mayonnaise”.

Enjoy!