Grilled Chicken and Asparagus Salad with New Potatoes
A fresh and vibrant salad featuring grilled chicken breast, seasonal asparagus, crisp mixed greens, cherry tomatoes, and tender new potatoes, all tossed in a zesty lemon-herb vinaigrette.
Ingredients
- Chicken Breast160.5 g
- Cherry Tomato46 g
- Cucumber46 g
- Olive Oil11.5 ml
- Lemon Juice15 ml
- Asparagus114.5 g
- Mixed Greens69 g
- New Potato160.5 g
- Dijon Mustard5 g
- Dried Herbs0.5 tsp
Instructions
- 1Step 1
Wash and cut new potatoes into bite-sized pieces. Boil in salted water until tender, about 10-12 minutes. Drain and let cool slightly.
- 2Step 2
Trim the woody ends of the asparagus. Blanch in boiling water for 2-3 minutes until bright green and tender-crisp. Immediately plunge into ice water to stop cooking, then drain.
- 3Step 3
Pat chicken breasts dry and season with salt and pepper. Grill or pan-fry over medium-high heat for 4-6 minutes per side, or until cooked through. Let rest for a few minutes, then slice into strips.
- 4Step 4
While chicken cooks, wash and prepare mixed greens, halve cherry tomatoes, and slice cucumber.
- 5Step 5
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, pepper, and dried herbs to make the vinaigrette.
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