Warm Chicken Salad

By LKWolfe

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon lemon zest
• 1 clove garlic, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts, cut into 1/2 -inch slices
• 1 pound thin asparagus
• 2 tablespoons fresh chopped dill
• 1 tablespoon honey
• 1 cup cherry tomatoes, quartered
• 8 cups salad greens
• 4 hard-cooked eggs, peeled and quartered

Details

Servings 4

Preparation

Step 1

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt and black pepper.

2. Break off woody ends of asparagus but leave rest whole. Heat 2 tablespoons of the lemon dressing in a large nonstick skillet over medium-high heat. Add chicken and asparagus. Stir-fry for 8 to 10 minutes or until chicken is cooked through and asparagus is tender.

3. Add dill and honey to the remaining lemon dressing.

4. Add tomatoes and lemon dressing to the skillet; cook abount 1 minute or until heated through.

5. To serve, line each plate with 2 cups salad greens. Equally divide chicken mixture and dressing over the greens. Top with quartered hard-cooked eggs and serve.