Sugar Snap Pea and Chicken Salad

Dressing

• 1 lemon
• 2 oz shallots, cut into pieces
• 4 oz extra virgin olive oil
• 2 oz apple cider vinegar
• 1 tsp honey
• ½ tsp salt, to taste

Poached Chicken and Sugar Snap Peas

• 40 oz water, divided, plus extra to cover
• 16 oz sugar snap peas, trimmed, thinly sliced lengthwise
• 4 oz red onions, cut into wedges
• 28 oz boneless, skinless chicken breasts (approx. 4)
• 3 oz baby spinach
• 3 oz feta cheese, crumbled
• 5 - 8 sprigs fresh mint, leaves only, hand torn
• sliced almonds, to garnish