Baby greens with chicken and spring vegetables

17

PREP TIME

10 min

TOTAL TIME

20 min

Makes

4 Servings

Baby greens with chicken and spring vegetables

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.