2 tbsp. butter
2 whole chicken breasts
Salt & pepper to taste
Juice of 1 lemon
1/2 lb. snow peas
1 c. sliced water chestnuts
Zest of 1 orange & 1 lime

DRESSING:

2 tbsp. soy sauce
1 tbsp. balsamic vinegar
Zest & juice of 1 lemon
2 tbsp. honey
1 tsp. chili oil (very hot more or less to taste)
1/2 c. oil
1 tbsp. red pepper flakes
Salt to taste

Preheat oven to 350 degrees.

Butter a baking dish. Put chicken in baking dish, skin side up. Sprinkle with salt, pepper and lemon juice. Cover with foil. Bake 25-30 minutes. Meat should be moist.

Blanch snow peas for 30 seconds. Drain and cool with ice water. Cool chicken, skin and bone; shred meat. Put chicken in bowl with snow peas and water chestnuts. Combine dressing ingredients, pour over salad.