Baby greens with chicken and spring vegetables
18
PREP TIME
10 min
TOTAL TIME
20 min
Makes
4 Servings
Baby greens with chicken and spring vegetables. Photo, Michael Alberstat.
Ingredients
- 1 tbsp olive oil
- 2 skinless, boneless chicken breasts , sliced 1/4 in thick
- 1/2 bunch asparagus , trimmed, about 160 g
- 8 cups baby romaine lettuce
- 1 cup watercress
- 1/2 cup radishes , trimmed and halved
- 1/2 cup red grapes , halved
- 16 mini bocconcini
FOR HONEY DIJON DRESSING:
- 2 tbsp olive oil
- 2 tbsp white-wine vinegar
- 2 tbsp finely chopped fresh tarragon , or 2 tsp dried
- 2 tsp honey
- 1 tsp Dijon mustard
Instructions
- HEAT a non-stick frying pan over medium-high. Add 1 tbsp oil, then chicken. Cook until golden-brown on both sides, 2 to 3 min per side. Remove to a plate and loosely cover to keep warm. Discard oil in pan, then partially fill with water. Bring to a boil over medium-high. Add asparagus and cook until tender-crisp, 2 min. Drain and immediately rinse with cold water. Pat dry. Divide romaine and watercress among 4 plates. Top with chicken, asparagus, radishes, grapes and cheese.
- WHISK 2 tbsp oil with vinegar, tarragon, honey and Dijon. Season with fresh pepper. Drizzle over salads.
Nutrition (per serving)
- Calories
- 309,
- Protein
- 31 g,
- Carbohydrates
- 14 g,
- Fat
- 15 g,
- Fibre
- 4 g,
- Sodium
- 99 mg.
FILED UNDER: Dinner Healthy Recipes Salads spring recipes stovetop vegetables
