Warm Chicken Salad
Recipe from Family Circle

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.

Warm Chicken Salad

by 2  people

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  • 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 
  • 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 
  • 1   cup 
    cherry tomatoes, quartered
  • 8   cups 
    salad greens
  • 4   
    hard-cooked eggs, peeled and quartered
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt and black pepper.
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.
Add dill and honey to the remaining lemon dressing.
Add tomatoes and lemon dressing to the skillet; cook about 1 minute or until heated through.
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
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