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.
Ingredients
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1/4 cup extra-virgin olive oil
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1/4 cup lemon juice
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1/2 teaspoon lemon zest
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1 clove garlic, finely chopped
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 pound boneless, skinless chicken breasts, cut into 1/2-inch slices
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1 pound thin asparagus
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2 tablespoons fresh chopped dill
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1 tablespoon honey
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1 cup cherry tomatoes, quartered
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8 cups salad greens
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4 hard-cooked eggs, peeled and quartered
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
Calories 397, Total Fat 20 g, Saturated Fat 4 g, Cholesterol 278 mg, Sodium 459 mg, Carbohydrate 17 g, Fiber 5 g, Protein 37 g.
Percent Daily Values are based on a 2,000 calorie diet
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