Baby greens with chicken and spring vegetables

Name: Baby greens with chicken and spring vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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; 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

Prep Time10 mins
Total Time20 mins
Makes4 Servings

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 31g, Carbohydrates 14g, Fat 15g, Fibre 4g, Sodium 99mg.

FILED UNDER:

Dinner Healthy Recipes vegetables Salads stovetop spring recipes