Michael Symon welcomes spring with grilled chicken paillard and snap pea salad

Celebrity chef, television personality and restaurateur Michael Symon is stopping by the TODAY kitchen to welcome the start of spring with some light, bright recipes with seasonal ingredients. He shows us how to make grilled chicken paillard and a snap pea and herb salad with crispy pancetta and Parmesan.

Snap Pea Salad with Lemon, Pancetta and Parmesan by Michael Symon

This ultra-refreshing salad is the epitope of spring ingredients. Sweet snap peas, cooling mint, bright lemon and salty pancetta come together to create a salad symphony. All the flavors sing on their own, but together they create something really beautiful.

Grilled Chicken Paillard with Snap Pea Salad by Michael Symon

I love this recipe because it cooks up very quickly on the grill and is far healthier than a breaded chicken breast. I am a big fan of lemon on anything; this marinade keeps the chicken juicy and flavorful.

If you like those light spring recipes, you should also try these:

Michael Symon's Rapini (Broccoli Rabe) with Lemon and Parmesan by Michael Symon

Chicken Thighs with Ramps, Peas and Mushrooms by Michael Symon

This article was originally published on TODAY.com