Make the breadcrumbs by toasting them in a dry frying pan for a few minutes then adding the chilli, salt, garlic, orange zest, chopped parsley and the pepper. Mix well and set aside to cool.
Mix the oil, balsamic, mustard and honey to and whisk together quickly to make a good emulsion.
Cook the chicken and just at the end add the peas. Leave to cool a little, you don’t want the leaves to wilt.
Put the chicory on the plate then toss the chicken and peas with the orange, radish, nuts and cheese and serve scattered with the breadcrumb mixture and a good drizzle of the dressing.