CHICKEN AND ASPARAGUS SALAD WITH MEYER LEMON VINAIGRETTE
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CHICKEN AND ASPARAGUS SALAD WITH MEYER LEMON VINAIGRETTE
Amy Hunter
Rated 5.0 stars by 1 users
Servings
2
Calories
422
I love this time of year, when the weather is not yet stifling hot. The birds are singing and flowers are blooming, but most of all, this is when spring veggies start popping up. After a long winter, some greenery on the plate is more than welcome.
One of my favorite veggies is asparagus. You often see it as a side on a steakhouse menu, but it can make a pretty delicious salad on its own if you let it.
When choosing asparagus for this, thinner is best. Thinner taste better in my opinion, and you can eat them raw. If you can only find big fat stalks, you can shave them with a veggie peeler.
Besides the asparagus, the best part of this is the dressing. It’s made of Ava Jane’s Kitchen Avocado Oil and citrus, but not the usual lemon or lime. Instead, I picked up some Meyer lemons at the market a week or so ago. If you’ve never had a Meyer lemon, it’s a cross between a lemon and a mandarin orange, so it’s a bit sweeter than a regular lemon, with an orangish yellow hue. It pairs beautifully with this salad, and spring in general.
Ingredients
-
1/4 cup Ava Jane’s Kitchen Avocado Oil
- Juice and zest of 1 Meyer lemon
- 1 clove garlic minced
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Sea salt and fresh ground pepper to taste
- 1 cup cooked and shredded chicken breast
- 1 bunch of asparagus ends trimmed
- 1 pint cherry tomatoes halved
- Chopped fresh herbs
- Sea salt and fresh ground pepper to taste
Dressing
Salad
Directions
Put the dressing in a jar and shake until well combined.
- Put the salad ingredients in bowl and toss with the dressing.
- Serve immediately.
Recipe Note
Use this again: This would be delicious served in a wrap or over a bed of spinach.
For one or two servings: Recipe can easily be halved or doubled.
Store leftovers: Store leftovers in the fridge, separate if possible. Bring to room temperature before serving.
Nutrition
Nutrition
- per serving
- Calories
- 422
- Carbs
- 10 grams
- Protein
- 19 grams
- Fat
- 35 grams
- Saturated Fat
- 4 grams
- Polyunsaturated Fat
- 7 grams
- Monounsaturated Fat
- 21 grams
- Trans Fat
- 1 grams
- Cholesterol
- 51 milligrams
- Sodium
- 185 milligrams
- Potassium
- 821 milligrams
- Fiber
- 2 grams
- Sugar
- 6 grams
- Vitamin A
- 1246 milligrams
- Vitamin C
- 56 milligrams
- Calcium
- 37 milligrams
- Iron
- 2 milligrams