Spring Asparagus Chicken Salad
Celebrate the vibrant flavors of the season with this Spring Asparagus Chicken Salad, a refreshing and nutrient-packed meal that’s as satisfying as it is beautiful. Tender slices of golden pan-seared chicken pair perfectly with crisp, blanched asparagus, peppery radishes, creamy avocado, and juicy cherry tomatoes, all nestled on a bed of fresh mixed greens. A zesty homemade lemon-Dijon vinaigrette brings a bright and tangy finish, while toasted slivered almonds add a delightful crunch to every bite. Ready in just 35 minutes, this salad is perfect for light lunches or healthy dinners and is a fantastic way to showcase fresh spring produce. Whether you’re hosting a brunch or looking for a wholesome weeknight meal, this salad is sure to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 bunch asparagus
- 6 cups mixed salad greens
- 4 pieces radishes (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1 piece avocado (sliced)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup slivered almonds (lightly toasted)
Instructions
Fill a medium-sized pot with water and bring it to a boil. Add a pinch of salt and blanch the asparagus for 2-3 minutes until tender but still crisp. Immediately transfer to an ice bath to stop the cooking process, then drain and set aside.
Season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F). Remove from heat and let rest for 5 minutes, then slice into thin strips.
In a small bowl, whisk together the remaining olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
Arrange the mixed salad greens on a large serving platter or in a bowl. Top with the blanched asparagus, sliced radishes, cherry tomatoes, avocado, and sliced chicken.
Drizzle the dressing evenly over the salad and toss gently to combine.
Sprinkle toasted slivered almonds on top for a crunchy finish. Serve immediately and enjoy!
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1654 mg | 72% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.9 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
