Springtime Chicken Salad

This Springtime Chicken Salad is a bright, refreshing dish that captures the essence of the season. Tender poached chicken breast is combined with crisp-tender asparagus spears and fresh iceberg lettuce. The standout feature is the zesty lemon-herb dressing, infused with garlic, oregano, and basil, which adds a vibrant tang without overpowering the natural flavors. Topped with crunchy toasted almonds, this salad offers a satisfying mix of textures. It is perfect for a light lunch, a picnic side, or a healthy weeknight dinner. Simple to assemble with pantry staples, it brings home-style comfort to your table.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 22.7

Dietary: Gluten-free

Description

This Springtime Chicken Salad is a bright, refreshing dish that captures the essence of the season. Tender poached chicken breast is combined with crisp-tender asparagus spears and fresh iceberg lettuce. The standout feature is the zesty lemon-herb dressing, infused with garlic, oregano, and basil, which adds a vibrant tang without overpowering the natural flavors. Topped with crunchy toasted almonds, this salad offers a satisfying mix of textures. It is perfect for a light lunch, a picnic side, or a healthy weeknight dinner. Simple to assemble with pantry staples, it brings home-style comfort to your table.

Ingredients

3 Chicken breast halves
1 pound Fresh asparagus
1 Head iceberg lettuce
1/2 cup Lemon juice
2 tbsp Lemon juice
2 Small cloves garlic, pressed
1 tsp Oregano
1 tsp Basil
1 tsp Salt
1/4 tsp Pepper
1/4 cup Slivered toasted almonds
1 Lemon, sliced for garnish

Directions

1
Place chicken breasts in a 9-inch skillet and cover with water or broth.
2
Place over medium heat and bring to a slow boil.
3
Reduce heat and simmer for 1 minute.
4
Remove from heat, cover, and let stand for 20 minutes.
5
Remove chicken, pat dry, and shred into bite-sized pieces.
6
Wash asparagus and snap off tough ends at the point of tenderness.
7
Partially fill a large skillet with water and bring to a boil.
8
Add asparagus, cover, and heat until water returns to a boil.
9
Uncover and boil slowly for 4-5 minutes until spears bend slightly when lifted.
10
Drain asparagus and cool.
11
Shred half of the lettuce and place in a large salad bowl.
12
Combine lemon juice, garlic, oregano, basil, salt, and pepper in a small jar or bowl; shake or whisk until blended.
13
Drizzle half of the dressing over the lettuce and toss to coat.
14
Slice cooled asparagus into 2-inch diagonal pieces.
15
Combine shredded chicken and sliced asparagus with the lettuce.
16
Drizzle with remaining dressing and toss gently.
17
Garnish with lemon slices and sprinkle with toasted almonds.
18
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 22.7kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 2.4g10%
Sugars 2.2g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a quicker meal, you can poach chicken breasts in a pot with 1/4 cup lemon juice and water or broth until cooked through.

Toast almonds in a dry skillet over medium heat for 2-3 minutes until fragrant for added crunch.

This salad is best served fresh. If preparing ahead, keep the dressing separate and toss just before serving to prevent the lettuce from wilting.

Keywords: chicken, salad, asparagus, spring, lettuce, lemon, herb, dressing, garlic, oregano, basil, almonds, healthy, lunch, picnic, light, fresh, vegetable, poached, crisp

Read it online: https://www.chefs-mate.com/recipe/springtime-chicken-salad-nfxs18-b-2/