Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Spring Chicken Salad with Lemon Dill Vinaigrette
A fresh delicious salad with strawberries & all the spring veggies topped off with chicken to make it a meal.
Course
Salad
Cuisine
American, Canadian
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
245
kcal
Author
Colleen Milne
Ingredients
12
asparagus spears
trimmed and sliced in half
2
cups
baby greens
I used a spring mix
1
cup
strawberries
trimmed and sliced in half
½
cup
peas
½
cup
radicchio
sliced
1
200 gram
package Lilydale® Oven Roasted Carved Chicken Breast
Lemon Dill Vinaigrette
2
tablespoon
olive oil
extra virgin
½
lemon
juice of
2
tablespoon
Dijon mustard
2
teaspoon
honey
3
tablespoon
fresh dill
chopped
¼
teaspoon
salt
¼
teaspoon
freshly ground black pepper
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
Tip: You can use frozen asparagus and peas in this recipe. Since they already blanched, simply defrost them and use in place of fresh.
Nutrition
Serving:
1
g
|
Calories:
245
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Cholesterol:
1
mg
|
Sodium:
480
mg
|
Potassium:
549
mg
|
Fiber:
7
g
|
Sugar:
14
g
|
Vitamin A:
1504
IU
|
Vitamin C:
87
mg
|
Calcium:
65
mg
|
Iron:
4
mg