Springtime Chicken Salad

Total Time
35mins
Prep 15 mins
Cook 20 mins

I found this recipe on a low-carb website, and it's become a lifesaver. I usually make this up the night before and take it in to work for a great lunch.

Ingredients Nutrition

Directions

  1. Cover the boneless chicken breasts with 1/4 c lemon juice and water or broth to cover in a 9-in skillet.
  2. Place over medium heat and bring to a boil slowly.
  3. Reduce heat and simmer for one minute.
  4. Remove from heat, cover, and let stand 20 minutes.
  5. Remove chicken, pat dry, & shred.
  6. Snap off asparagus stalks at the point of tenderness.
  7. Partially fill a large skillet with water and bring to boil.
  8. Add asparagus; cover and heat until water comes back to a boil.
  9. Uncover and boil slowly for 4-5 minutes until spears bend a little when lifted.
  10. Drain and cool.
  11. With a knife, shred half of the lettuce and place in a large salad bowl.
  12. Combine the dressing ingredients and shake until blended.
  13. Drizzle half of the dressing over the lettuce.
  14. Slice the asparagus into 2-in diagonal pieces and combine with the lettuce.
  15. Drizzle with remaining dressing and garnish with lemon slices.
  16. Serve, sprinkled with almonds.
Most Helpful

An excellent light salad with lots of flavor. The dressing was wonderful, we loved the lemon/herb combination. We had this salad as a main dish, I added some large home made garlic croutons. The only thing I did different was that I used Romaine lettuce, because that was what I had in the fridge. I might use pine nuts next time instead of the almonds.

Pets'R'us May 21, 2003

This was truly delicious. I didn't have basil, so I added basil olive oil. I was initially concerned that it was going to be way too tart with all the lemon juice, but it was healthy, delicious, tasty and filling. I used a pre prepared lettuce mix, and used turkey instead of chicken. Definitely will be making this again! Thanks Mirj! (Reviewed for Spring PAC 2007)

Luschka May 04, 2007