Wash and dry all produce. Preheat the oven to 400 degrees. Bring a medium pot of salted water to boil. Mince or grate the garlic. Halve, peel, and mince 1 Tablespoon shallot. Peel and cut the carrot into sticks (as if you’d be dipping them in hummus!). Mince the chives. Chop the romaine lettuce into bite sized pieces. Quarter the radishes. Cut the ciabatta into 1/2-inch cubes. Place the cubes on a baking sheet and toast in the oven for 5-7 minutes until crispy and golden.

Place your hand on top of the chicken breast and slice into the middle of the meat, parallel to the cutting board. Stop before cutting all the way through. Open the chicken up like a book and flatten with a mallet or heavy bottomed pan. Repeat with the other chicken breast. Season on all sides with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 3-5 minutes per side, until cooked through. Set aside to rest.

Blanch the carrots and peas: Add the carrots to the boiling water and cook for 4-6 minutes, until crisp-tender. Add the peas for the last 2 minutes of cooking. Drain the vegetables and rinse under very cold water.

In a large bowl, combine the chives, 1 Tablespoon white wine vinegar, 1 Tablespoon Dijon mustard, and 1 Tablespoon shallot. Whisk in a large drizzle of oil and season to taste with salt and pepper.

Heat 2 Tablespoons butter on medium heat in the same pot used for the vegetables. Once melted, add the garlic and stir to combine. Toss in the ciabatta cubes and season with salt and pepper.

Toss and serve: Toss the lettuce, carrots, peas, radishes, and garlic croutons into the mustard-chive vinaigrette and toss to coat. Season with salt and pepper. Plate the summer vegetable salad then top with a piece of seared chicken. Enjoy!