This salad is one of my favorite meals in the summer. It looks fancy, but it really isn’t-and all the fresh flavors are just amazing. Light but full of flavor, this also made really great leftovers and we have used the dressing on other salads as well. Who says that low calorie has to be tasteless? Feel free to substitute mint for the basil if you need to.
Photo copyright Karen Humphrey
Warm Chicken Asparagus Salad
Adapted from The Healthy Kitchen
12 baby red potatoes, cut in half
6 boneless, skinless chicken breast halves
½ tsp freshly ground black pepper
½ tsp salt or to taste
¼ cup white wine
1 tbsp fresh minced basil (or mint)
1 tbsp fresh minced parsley
1 bunch asparagus
2 cups mixed greens
Lemon Dill Vinaigrette
1 shallot, minced
2 cloves garlic, minced
2 tbsp freshly squeezed lemon juice
3 tbsp balsamic vinegar
3 tbsp rice vinegar
¼ cup olive oil
2 tbsp white wine
2 tbsp chopped fresh dill weed
¼ tsp salt or to taste
6 radishes, sliced
Pre heat oven to 325 F
Slash the chicken with a knife so that it has three equal pieces. Put the chicken in a large baking dish, season with salt and pepper, then add the wine, basil and parsley. Bake, uncovered, for about 30 minutes, or until cooked through
Meanwhile, using a steamer basket, steam the potatoes until tender. In a different pot, bring water to a boil and then blanch the asparagus for about 2 minutes or until they are just tender. Allow them to come to room temperature. When cool, cut each stalk in half lengthwise.
Whisk all the dressing ingredients together in a bowl. To arrange on a plate, divide the fresh greens between the plates and then arrange 5-6 asparagus spears on top.
In a bowl, gently mix the potatoes with some of the dressing to coat. Divide the potatoes between the plates, and then the chicken. Drizzle with more dressing and arrange radish slices over top.