Baby greens with chicken and spring vegetables
19
- Prep Time10 min
- Total Time20 min
- Makes4 Servings
Michael Alberstat
Ingredients
1 tbsp olive oil
2 skinless, boneless chicken breasts, sliced 1/4 in thick
1/2 bunch asparagus, trimmed, about 160 g
8 cups baby romaine lettuce
1 cup watercress
1/2 cup radishes, trimmed and halved
1/2 cup red grapes, halved
16 mini bocconcini
FOR HONEY DIJON DRESSING:
2 tbsp olive oil
2 tbsp white-wine vinegar
2 tbsp finely chopped fresh tarragon, or 2 tsp dried
2 tsp honey
1 tsp Dijon mustard
Instructions
HEAT a non-stick frying pan over medium-high. Add 1 tbsp oil, then chicken. Cook until golden-brown on both sides, 2 to 3 min per side. Remove to a plate and loosely cover to keep warm. Discard oil in pan, then partially fill with water. Bring to a boil over medium-high. Add asparagus and cook until tender-crisp, 2 min. Drain and immediately rinse with cold water. Pat dry. Divide romaine and watercress among 4 plates. Top with chicken, asparagus, radishes, grapes and cheese.
WHISK 2 tbsp oil with vinegar, tarragon, honey and Dijon. Season with fresh pepper. Drizzle over salads.
Nutrition (per serving)
Calories 309, Protein 31g, Carbohydrates 14g, Fat 15g, Fibre 4g, Sodium 99mg.
