Baby greens with chicken and spring vegetables
Prep 10 min
Total 20 min
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1 tbsp
2
1/2 bunch
asparagus, trimmed, about 160 g
8 cups
baby romaine lettuce
1 cup
1/2 cup
radishes, trimmed and halved
1/2 cup
16
mini bocconcini
FOR HONEY DIJON DRESSING:
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
Calories 309, Protein 31 g, Carbohydrates 14 g, Fat 15 g, Fibre 4 g, Sodium 99 mg.
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