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Warm Chicken Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 12 minutes
- Total
- 20 min
- Servings
- 4.00 serving(s)
Categories
- Salad
Cuisine
- international
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- pescatarian? chicken
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Warm Chicken Salad brings together 2 skinless chicken breasts, 75 g green beans, trimmed, 75 g asparagus spears in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 2 skinless chicken breasts
- 75 g green beans, trimmed
- 75 g asparagus spears
- 6 cherry tomatoes, halved
- 2 tablespoons pine nuts
- 4 tablespoons chopped fresh basil
- 1 cup baby salad leaves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cider vinegar
- 1 teaspoon Dijon mustard
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Instructions
Place the chicken in small pan of cold water, bring to the boil, then lower the heat and simmer for 8 – 10 minutes. Remove from the pan and allow to cool slightly. Alternatively steam in a steamer.
Steam the green beans and asparagus spears until tender but still crisp; refresh in cold water.
Mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves.
Place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well.
Slice the chicken while still warm and add to the salad. Pour over the dressing and toss to coat.
Serve in a large salad bowl, garnished with the baby salad leaves.
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