Warm Chicken Salad

A chicken and asparagus stir-fry served over salad greens with a honey and lemon dressing makes a satisfying meal that is ready in less than 30 minutes.

Recipe from Family Circle
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch slices
  • 1 pound thin asparagus
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon honey
  • 1 cup cherry tomatoes, quartered
  • 8 cups salad greens
  • 4 hard-cooked eggs, peeled and quartered
Related Video
How to Make Seven Layer Salad

Learn how to make the king of all salads: the Seven Layer Salad. This Midwestern classic gets a makeover and is laced with a delicious, tangy dressing.

Directions
1. 
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt and black pepper.
2. 
Break off woody ends of asparagus but leave rest whole. Heat 2 tablespoons of the lemon dressing in a large nonstick skillet over medium-high heat. Add chicken and asparagus. Stir-fry for 8 to 10 minutes or until chicken is cooked through and asparagus is tender.
3. 
Add dill and honey to the remaining lemon dressing.
4. 
Add tomatoes and lemon dressing to the skillet; cook about 1 minute or until heated through.
5. 
To serve, line each plate with 2 cups salad greens. Equally divide chicken mixture and dressing over the greens. Top with quartered hard-cooked eggs and serve.

nutrition information

Per Serving: cal. (kcal) 397, Fat, total (g) 20, chol. (mg) 278, sat. fat (g) 4, carb. (g) 17, fiber (g) 5, pro. (g) 37, sodium (mg) 459, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top