Ingredients
2 boneless, skinless chicken-breast halves (each 8 ounces)
Kosher salt and freshly ground pepper
3 sprigs plus 1 teaspoon chopped fresh oregano
12 ounces new potatoes, cut into 1-inch wedges
8 ounces sugar snap peas, trimmed (2 cups)
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
4 cups torn mixed red- and green-leaf lettuces
Sliced feta and Niçoise olives, for serving
Preparation
Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces.
Whisk together lemon juice, Dijon, 1/2 teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve.
