Before starting, wash and dry all produce.Dill Guide for Step 1 (dbl for 4ppl): 1 tsp mildly dilly, 1/2 tbsp medium-dilly and 1 tbsp extra-dilly Cut potatoes into 1/2-inch pieces. Trim, then cut snap peas in half. Finely chop 1/2 tbsp dill. (NOTE: Reference Dill Guide). Thinly slice green onions. Zest, then juice half the lemon (1 lemon for 4ppl). Cut remaining lemon into wedges.

Combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until tender-crisp, 8-10 min. Add snap peas and cook until potatoes and snap peas are fork-tender, 1-2 min. Drain and transfer veggies to a plate. Set aside to cool slightly.

While veggies cook, stir together half the mayo and half the dill in a medium bowl. Add breadcrumbs to a shallow dish. Pat chicken dry with paper towels, then cut lengthwise into 1/2-inch strips. Season strips with salt and pepper. Coat chicken all over with dill-mayo mixture. Working with one piece of chicken at a time, press both sides into breadcrumb mixture to coat completely. Shake excess breadcrumbs back into the shallow dish. Repeat with remaining chicken. Discard excess breadcrumbs.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.\*\* (NOTE: Cook chicken in two batches for 4 ppl, using 1 tbsp oil per batch.)

Whisk remaining mayo with Dijon, lemon zest and juice, remaining dill, half the green onions and 1/2 tsp sugar (dbl for 4ppl) in a large bowl. Add potatoes and snap peas and toss to combine. Season with salt and pepper.

Divide creamy potato salad and chicken between plates. Sprinkle with remaining green onions. Squeeze over a lemon wedge, if desired.