Grilled Chicken, Asparagus & New Potato Salad with Lemon-Dill Vinaigrette
A light yet satisfying salad featuring tender grilled chicken breast, seasonal asparagus, and creamy new potatoes. Tossed in a bright lemon-dill vinaigrette with fresh mixed greens and cherry tomatoes, it's perfect for a spring afternoon.
Ingredients
- Chicken Breast150 g
- Cherry Tomato100 g
- Cucumber75 g
- Olive Oil12.5 ml
- Lemon Juice15 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- New Potato200 g
- Asparagus125 g
- Mixed Salad Greens75 g
- Dijon Mustard5 g
- Fresh Dill5 g
Instructions
- 1Step 1
Wash and thinly slice the new potatoes. Place them in a pot with cold, salted water and bring to a boil. Cook for 8-10 minutes until fork-tender, then drain and set aside.
- 2Step 2
While potatoes cook, trim the woody ends off the asparagus. Pat chicken breasts dry and season with salt and pepper. Halve cherry tomatoes and thinly slice cucumber.
- 3Step 3
In a small bowl, whisk together olive oil (15ml), lemon juice, Dijon mustard, and chopped fresh dill for the vinaigrette. Season with salt and pepper.
- 4Step 4
Heat a grill pan or large skillet over medium-high heat. Add 10ml olive oil. Grill chicken breasts for 5-7 minutes per side, or until cooked through. Remove chicken and slice into strips.
- 5Step 5
Add asparagus spears to the same pan and grill or sauté for 3-5 minutes until tender-crisp. Remove and cool slightly.
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