This is Mint to be Peas-ful

Oregano chicken with mint, pea and spinach salad

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Step 1

Rub the pieces of chicken with the olive oil and oregano.

Step 2

In a medium-hot frying pan, cooking the chicken for 3 to 4 minutes on each side or until they start to brown.

Step 3

Meanwhile, in a small bowl whisk together the extra virgin olive oil, Dijon mustard, red wine vinegar, water, sea salt and black pepper until combined.

Step 4

Cook the garden peas in boiling water for 2-3 minutes until tender. Refresh in cold water and drain.

Step 5

In a medium bowl add the spinach, mint leaves, red onion and garden peas. Pour in the dressing and toss together so it distributes through the salad.

Step 6

Once the chicken has cooked, place on top of the salad. Top with any leftover mint leaves and enjoy!