Spring Chicken Salad with Lemon Dill Vinaigrette
User Reviews
5
Spring Chicken Salad with Lemon Dill Vinaigrette
Description
Spring Chicken Salad with Lemon Dill Vinaigrette features a mix of seasonal vegetables like crisp asparagus and peas, along with sweet strawberries and slightly bitter radicchio, creating a balanced base. Oven-roasted chicken breast adds a juicy, savory protein element to the salad. The lemon dill vinaigrette brings acidity and herbal freshness, tying the ingredients together without overpowering them. Preparing the asparagus by blanching and shocking in ice water retains its crunch and vibrant color, enhancing the salad's appeal.
The textures range from tender chicken to crisp vegetables and juicy fruit, making each forkful dynamic. The vinaigrette, made by shaking olive oil, lemon juice, Dijon mustard, honey, fresh dill, salt, and pepper, dresses the salad lightly, highlighting its fresh components. This dish suits those seeking a balanced, vegetable-forward salad with lean protein.
This salad can be served as a main course for lunch or a light dinner, or alongside other dishes for a springtime spread. It pairs well with fresh bread or a crisp white wine if desired.
Frozen asparagus and peas can be used as shown in the notes; just defrost and add them without further cooking, as they have already been blanched before freezing. This substitution helps save preparation time without compromising the freshness or texture.
Ingredients
- 12 asparagus trimmed and sliced in half, spears
- 2 cups baby greens I used a spring mix
- 1 cup strawberries trimmed and sliced in half
- ½ cup pea
- ½ cup radicchio sliced
- 1 gram chicken breast Oven Roasted, Lilydale brand, package
Lemon Dill Vinaigrette
- 2 tablespoon olive oil extra virgin
- ½ lemon juice of
- 2 tablespoon Dijon mustard
- 2 teaspoon honey
- 3 tablespoon dill chopped, fresh
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- In a pot of boiling water, cook asparagus until just tender-crisp, about 4 minutes, depending on the thickness of your asparagus.
- Remove asparagus from pot and submerge in ice water, drain, and allow to cool
- Toss together, (or arrange on a plate), greens, strawberries, peas, radicchio, and cooled asparagus
- Top with Lilydale® Oven Roasted Carved Chicken Breast
Lemon Dill Vinaigrette
- In a jar with a lid, add all vinaigrette ingredients and shake until combined.
- Pour vinaigrette over salad, and toss lightly to coat.
Notes
- Frozen asparagus and peas can be substituted by defrosting them before adding to the salad without extra cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 245kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 480mg | 20% |
| Potassium | 549mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 1504IU | 30% |
| Vitamin C | 87mg | 97% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
