Slice scapes into 1 inch pieces and add to bowl of food processor or blender. Add pumpkin seeds, olive oil, fresh lemon peel (zest), fresh lemon juice, water, honey and salt. Process until smooth. This should make a generous one cup (250 mL) of dressing - marinade.
Reserve half of this sauce to dress the salad (½ cup - 125 mL). Pour other half over chicken breasts in a large re-sealable plastic bag. Seal. Use your hands to massage marinade into chicken pieces. Marinate in the refrigerator for at least an hour and preferably overnight.
Preheat grill over medium-high heat. Remove chicken breasts from bag and place on top shelf of bbq/grill. Grill 10-13 minutes on each side or until chicken reaches internal temperature of 165°F (74°C). Cooking time will vary based on the size of the breasts. Remove from grill and slice grilled chicken into long strips. Set aside.
Meanwhile, add baby lettuce, arugula and snow peas to a bowl and toss with ¼ cup (60 mL) of the reserved marinade - dressing. Set aside.
To serve, spread greens over bottom of dinner plates. Top with sliced grilled chicken. Garnish each plate with the pea shoots and roasted pumpkin seeds. Serve with the rest of the reserved garlic scape dressing.
- Serves: 4
- Prep Time:
- Cook Time:
- 6 green garlic (scapes), fresh
- 1/4 cup (60 mL) pumpkin seeds (pepitas), roasted
- 1/4 cup (60 mL) olive oil
- 1 tsp (5 mL) lemon zest
- 1/4 cup (60 mL) lemon juice, fresh
- 2 tbsp (30 mL) water
- 1 tbsp (15 mL) honey
- 1/4 tsp (1.25 mL) salt
- 1 1/3 lb (0.7 kg) boneless, skinless chicken breasts
- 6 cups (1.5 L) mixed salad greens
- 2 cups (500 mL) arugula (rocket)
- 1 cup (250 mL) snow peas, whole
- 8 pea shoots, fresh
- 3 tbsp (45 mL) pumpkin seeds (pepitas), roasted
Substitute 1 green onion and 6 cloves of garlic for the scapes if you don't have them.
Pea shoots with their delicate tendrils are all the rage these days. Find them at your local Farmer’s Market and some grocery stores.