Springtime Chicken Salad with Lemon Vinaigrette

Chicken combines with mixed greens, asparagus, onion and strawberries. Topped with a lemon, olive oil, white wine and tarragon vinaigrette.

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Ingredients:

• 2 Tablespoons olive oil
• 2 boneless, skinless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/3 pound fresh asparagus, sliced into 1" pieces
• 3 cups spring greens mix
• 1/2 of a small red onion, cut into very thin strips
• 1 cup sliced strawberries
• 2 whole strawberries and 2 tarragon sprigs for garnish
• Lemon Vinaigrette:
• 1/3 cup fresh lemon juice
• 1/3 cup white zinfandel
• 1/3 cup olive oil
• 1 teaspoon grated lemon zest
• 2 teaspoons minced fresh tarragon (or 1 teaspoon dried)

Method

Heat olive oil in a small skillet over medium-high heat. Season chicken with salt and pepper. When oil is hot, add chicken to skillet and saute until golden on all sides, about 4-5 minutes. Remove chicken from skillet and turn heat to medium. Add asparagus to skillet, and saute until crisp-tender, about 4 minutes. Remove asparagus from skillet. Toss spring greens mix with asparagus, onion, and strawberries. Divide salad on two serving plates. Slice chicken breasts into long, thin strips. Fan the chicken slices on top of the greens mixture on each plate. Make dressing by combining all vinaigrette ingredients in a jar; cover and shake well to combine. Drizzle dressing oven salads; garnish with whole strawberries and tarragon sprigs.

Notes: With ingredients like strawberries and asparagus, and the light vinegraitte, this salad is the epitome of spring.

Number of servings: 2

Submitted By: wzj8xw
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