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spring garden salad with chicken and champagne vin

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

You can use shrimp, salmon, or pork in place of the chicken if you prefer.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For spring garden salad with chicken and champagne vin

  • 7
    baby carrots, halved lengthwise
  • 1 c
    sugar snap peas
  • 4 c
    boston lettuce, torn
  • 1 c
    watercress, trimmed
  • 1/2 c
    radishes, thinly sliced
  • 1/2 c
    fresh flat-leaf parsley leaves
  • 2
    chicken breast halves, skinless and boneless (6 ounces each)
  • 1/2 tsp
    salt, divided
  • 1/4 tsp
    freshly ground black pepper, divided
  • 8 tsp
    extra-virgin olive oil, divided
  • 2 Tbsp
    champagne vinegar
  • 2 Tbsp
    shallots, minced
  • 1 1/2 tsp
    honey
  • 1 1/2 tsp
    water
  • 1 clove
    garlic, minced

How To Make spring garden salad with chicken and champagne vin

  • 1
    Cook carrots and peas in boiling water for 2 1/2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
  • 2
    Combine the carrot mixture, lettuce, watercress, radishes and parsley in a large bowl. Set aside.
  • 3
    Place the chicken between 2 sheets of plastic wrap; pound to 1/4 inch thickness unsing a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • 4
    Heat 2 teaspoons oil in a large skillet, swirling to coat. Add the chicken to the pan; cook 4 minutes on each side or until done. Let stand 5 minutes; cut across the grain into slices.
  • 5
    Combine the remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle the dressing over the lettuce mixture; toss gently.
  • 6
    Arrange about 2 cups of lettuce mixture on each of 4 plates; divide the chicken evenly among the servings.
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