Fresh Spring Salad with Chicken and Zesty Lemon Dressing
A vibrant Fresh Spring Salad with Chicken and Zesty Lemon Dressing that's perfect for a healthy meal.
Equipment
- pot
- jar
- bowls
- Knife
Ingredients
For the Salad
- 1 head Romaine Lettuce substitute with other leafy greens if needed
- 1 bunch Asparagus can use blanched green beans as an alternative
- 1 cup Sweet Peas frozen peas can be used
- 1 cup Cucumber any variety such as English or Persian
- 2 cups Roasted Chicken store-bought rotisserie chicken is convenient
- ¼ cup Mint Leaves can swap with basil for variation
- ½ cup Feta Cheese omit or use goat cheese for dairy-free
For the Dressing
- ¼ cup Lemon Juice lime juice can be used instead
- 1 clove Garlic minced
- ½ cup Olive Oil can substitute with avocado oil
- 1 tablespoon Honey maple syrup for vegan option
- 1 tablespoon Mustard Dijon or yellow mustard as preferred
- to taste Salt adjust according to preference
Instructions
Preparation
- Combine lemon juice and minced garlic in a jar. Let garlic steep for 5 minutes, then add lemon zest, olive oil, honey, mustard, and salt. Shake until well combined.
- Bring salted water to a boil. Blanch sweet peas for 60 seconds and cool in ice bath. Blanch asparagus for 3-4 minutes until tender, then cool in ice bath.
- Shred the roasted chicken meat from the bones, keeping skin attached for flavor.
- In a large bowl, layer Romaine lettuce, followed by blanched vegetables, chicken, crumbled feta, green onions, and mint. Garnish with lemon slices and serve dressing on the side.
Notes
This salad is perfect for a refreshing meal during springtime.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 2500IUVitamin C: 50mgCalcium: 200mgIron: 2mg
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