Baby greens with chicken and spring vegetables

Prep 10 min
Total 20 min
Makes 4 Servings

14

Ingredients

1 tbsp
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
1/2 cup
radishes, trimmed and halved
1/2 cup
red grapes, halved
16
mini bocconcini

FOR HONEY DIJON DRESSING:

2 tbsp
2 tbsp
white-wine vinegar
2 tbsp
finely chopped fresh tarragon, or 2 tsp dried
2 tsp
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

Calories 309, Protein 31 g, Carbohydrates 14 g, Fat 15 g, Fibre 4 g, Sodium 99 mg.
Recipe Collections
Advertisement
Latest Recipes