Danielle Occhiogrosso Daly
No sad desk lunches here— packed with shaved asparagus, juicy chicken breast, pecorino cheese, and roasted almonds, this salad feels fancy enough for any meal of the day.
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Yields: 4 servings
Total Time: 0 hours 25 mins
thick asparagus, trimmed
Kosher salt and pepper
boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
olive oil, divided
Meyer lemon
Dijon mustard
grated pecorino cheese
mixed greens
roasted almonds, chopped
- Bring medium pot of water to a boil. Reserve 4 thick spears asparagus, then cut others into 2-inch pieces. Add 1 teaspoon salt to water, then add asparagus pieces and cook until bright green, about 2 minutes; immediately transfer to bowl of ice water to cool. Drain and pat dry.
- Season chicken with ½ teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large skillet on medium-high, add chicken and cook, tossing occasionally, until golden brown on all sides and just cooked through, about 12 minutes.
- Into a large bowl, grate zest from lemon and squeeze in juice. Whisk in mustard and remaining tablespoon oil, then stir in pecorino.
- With vegetable peeler, pressing down firmly, create long strips from reserved asparagus. Add to bowl of dressing along with cooked asparagus and toss to coat; fold in chicken, mixed greens and almonds.
NUTRITIONAL INFORMATION (per serving): About 350 calories, 18 g fat (4 g saturated), 41 g protein, 555 mg sodium, 6 g carbohydrates, 3 g fiber
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January 22, 2021 at 12:28AM
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Best Chicken and Asparagus Salad Recipe - How To Make Chicken and Asparagus Salad - GoodHousekeeping.com
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