1 lb. bone-in, skin-on chicken breasts (1 large or 2 small)
2 tsp. kosher salt, divided
3/4 tsp. finely ground black pepper, divided
1/4 cup plus 3 tbsp. extra-virgin olive oil, divided
6 oz. white country-style bread, torn into 3/4" pieces
1 clove garlic, finely chopped
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
6 oz. mixed greens
4 oz. asparagus, sliced on a diagonal into 2" pieces
4 oz. snap peas, sliced in half on a diagonal
1/4 cup fresh dill, plus more for serving
1/4 cup fresh mint leaves, plus more for serving

Instructions: 

• Preheat oven to 400°. Pat chicken dry with paper towels; season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Into a large, ovenproof skillet, pour 1 tablespoon oil. Arrange chicken in pan skin side down. Cook over medium heat, undisturbed, until golden brown on the bottom, 8 to 10 minutes. Turn and continue to cook until lightly browned on the bottom, 2 to 3 minutes. Using tongs, turn chicken on its side and cook until lightly browned, 1 to 2 minutes more. Transfer skillet to oven and roast until an instant-read thermometer inserted into the center registers 165°, 20 to 30 minutes more.
• Transfer to a cutting board and let cool at least 10 minutes. Meanwhile, in a large bowl, toss bread, 2 tablespoons oil, and 1/2 teaspoon salt. Spread on a large metal baking sheet, reserving bowl. Bake croutons until golden brown and crisp, 8 to 10 minutes. Let cool. Remove skin from cooled chicken and discard. Shred meat into bite-sized pieces and transfer to reserved bowl. In another large bowl, whisk garlic, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, stream in remaining 1/4 cup oil until emulsified.
• Transfer about one-third of dressing to bowl with chicken. Add croutons and toss to combine.

Photo and Recipe Credit:  Delish