Recipes

Lemon-Chicken Salad

By Andria ⋅ January 14, 2008 ⋅  Email This Post ⋅  Print This Post ⋅ Post a comment

Ingredients:

• 1 lb. fresh asparagus
• 1/2 tsp fresh grated lemon peel
• 1/3 cup fresh lemon juice
• 1 T olive oil
• 1/4 kosher salt
• 1/2 tsp freshly ground pepper
• 4 cups mixed salad greens
• 2 cups chopped cooked chicken (1/2 lb)
• 1 medium  red bell pepper, cut into thin strips

Directions:

1. Snap off tough ends of asparagus, arrange asparagus in steamer basket over boiling water. Cover and steam 8 minutes or until crisp-tender. Plunge asparagus into ice water to stop cooking process; drain and chill.
2. For vinaigrette, whisk together lemon peel, lemon juice, olive oil, salt and pepper in small bowl, set aside.
3. Top salad greens with chicken, bell pepper, and asparagus. Toss with vinaigrette.