Ingredients
4 wide strips lemon zest, plus 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
12 ounces (2 small) boneless, skinless chicken breasts
1/2 cup fresh English peas (from 6 to 8 ounces in pods)
8 thick slices rustic bread, such as boule
3 tablespoons extra-virgin olive oil, plus more for brushing
1/2 teaspoon Dijon mustard
4 ounces sugar snap peas, tough strings removed, trimmed and very thinly sliced
4 radishes, very thinly sliced
1/4 cup small fresh mint leaves
Pea, Almond, and Ricotta Spread
Preparation
Preheat oven to 450 degrees. Combine 6 cups water, zest, and 2 teaspoons salt in a saucepan. Season chicken with salt and pepper; add to pan. Bring to a boil, then reduce heat to low; simmer until chicken is just cooked through and a thermometer inserted in thickest parts registers 155 degrees, about 10 minutes. Remove from heat; let cool in liquid 1 hour. Remove and pat dry. Thinly slice against the grain.
Meanwhile. Bring a small pot of salted water to a boil; add English peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
Brush bread with oil and season with salt and pepper. Place on a rimmed baking sheet; toast in oven until crisp and golden brown on edges but still soft inside, 10 to 12 minutes. Whisk together mustard and lemon juice. Whisk in oil in a slow, stead stream; season with salt and pepper. Toss 2 tablespoons dressing with English peas, snap peas, radishes, and mint.
Spread each toast with 1 tablespoon Pea, Almond, and Ricotta Spread; top with chicken. Spread 1 tablespoon hummus over chicken on each. Top with some radish-and-pea salad, pressing down lightly to adhere, and serve alongside remaining salad, drizzled with more dressing.
