1. Prep the Veggies:

 Chop the romaine, thinly slice the sugar snap peas, and mandolin the radishes and carrot. Place the mandolin’d carrots and radish in a container of ice water for extra beautiful veggies. Blanch the snap peas if desired.

2. Make the Salad Dressing:

 Chop the dill and add all the dressing ingredients into a jar or bowl. Whisk together.

3. Prepare the Chicken:

Trim the chicken breast into 1-2” wide and 1/2” thin long strips. Salt the chicken and let it sit while setting up the breading station.

4. Breading Station:

Set up two bowls – one with whisked egg and one with panko breadcrumbs. Salt and pepper each the egg and panko. Dip the seasoned chicken into the egg, then into the breadcrumbs. Repeat for all chicken pieces.

5. Cook the Chicken:

Heat a sauté pan or cast-iron skillet on medium-high heat. Add 2 tablespoons of oil. Once hot, add an even layer of the breaded chicken. Cook until golden brown (about 3-4 minutes), then flip and cook for another 2-3 minutes on the second side. Add more oil as needed for a golden brown crust. Remove the chicken onto a paper towel-lined plate. Slice into diagonal strips.

6. Assemble the Salad:

Combine all the veggies, toss with 1/3 cup of dressing. Taste, adjust more dressing as desired, then plate and top with the chicken. Enjoy!