Lemon-Herb Chicken & Asparagus Salad with Roasted New Potatoes
A vibrant and light lunch featuring tender grilled chicken breast, seasonal Slovenian asparagus, and crisp mixed greens, complemented by flavorful roasted new potatoes and a zesty lemon-herb vinaigrette.
Ingredients
- Chicken Breast200 g
- Cherry Tomato50 g
- Garlic Powder0.3 tsp
- Olive Oil15 ml
- Lemon Juice10 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- New Potato175 g
- Asparagus125 g
- Mixed Greens50 g
- Dijon Mustard5 g
- Fresh Parsley2.5 g
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Wash and quarter the new potatoes. Toss with 10ml olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 10-12 minutes until tender and slightly browned.
- 2Step 2
While potatoes roast, season chicken breasts with salt and pepper. Heat 5ml olive oil in a grill pan or skillet over medium-high heat. Grill chicken for 4-5 minutes per side, or until cooked through. Let rest, then slice.
- 3Step 3
Trim the woody ends off the asparagus. Blanch in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again.
- 4Step 4
In a small bowl, whisk together remaining 15ml olive oil, lemon juice, Dijon mustard, and chopped parsley to make the vinaigrette.
- 5Step 5
In a large bowl, combine mixed greens, cherry tomatoes (halved), and cucumber (sliced). Add the roasted potatoes, sliced chicken, and blanched asparagus.
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