Spring Chicken Dinner Salad
['2 large skinless, boneless chicken breasts (about 1¼ lb. total)', '3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more', '1 lemon, halved', '2 Tbsp. Dijon mustard', '6 Tbsp. extra-virgin olive oil', 'Freshly ground black pepper', '8 oz. green beans, trimmed', '1 large head of Bibb lettuce', '1 small bunch chives, sliced into (2”-long) pieces', '1 cup basil leaves', '1 bunch radishes, trimmed, halved, cut into wedges if large', '1 cup torn peperoncini', '1 avocado', 'thinly sliced']
Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5–10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼”–½” thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.
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