Chicken with Sugar Snap Peas and Potato Salad

Directions

1. Cook the potatoes in boiling salted water for 10 mins, until just tender. Add the sugar snap peas for the last 3 mins of cooking. Drain and refresh under cold water.
2. Meanwhile, place the chicken in a plastic bag and pound to 1/4-inch thickness. Season the chicken and brush with olive oil.
3. Preheat a grill pan on high heat. Cook the chicken for about 3 mins each side, until golden and cooked through. Set aside to cool.
4. For the dressing, whisk the lemon juice, garlic and a good pinch of salt in a bowl until the salt dissolves. Add the oil in a thin stream, whisking constantly, until the mixture thickens. Season.
5. Combine the potatoes, sugar snap peas and arugula in a large bowl. Add 1/2 the dressing and toss well. Cut the chicken into strips and arrange on top. Drizzle with the remaining dressing and serve.