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Lemony Warm Chicken And Asparagus Salad

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Ingredients
  Asparagus spears 20
  Skinless boneless chicken cutlets 1 Pound
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Olive oil 7 Tablespoon
  Sliced almonds 1⁄2 Cup (8 tbs)
  Chopped shallot 3 Tablespoon
  White wine vinegar 1 1⁄2 Tablespoon
  Lemon juice 1 Tablespoon
  Grated lemon zest 1⁄2 Teaspoon
  Watercress 2 Bunch (200 gm)
  Lemon slices 4
Directions

1. Cut asparagus on diagonal into 2-inch pieces. In a large saucepan of boiling salted water, cook asparagus until just crisp-tender, 2 to 3 minutes. Drain and rinse under cold running water; drain well. Set aside in a mixing bowl.
2. Cut chicken into strips and season with salt and pepper. Heat 2 table-spoons of olive oil in a large frying pan and cook chicken over medium-high heat, stirring, until white throughout, about 4 minutes. Remove chicken with a slotted spoon and add to asparagus.
3. Add almonds to drippings in pan, reduce heat to medium, and cook, stirring, until golden, about 3 minutes. Add almonds to chicken and asparagus. Add shallots and remaining 1/3 cup oil to pan and cook until softened, about 1 minute. Remove pan from heat and stir in vinegar, lemon juice, and lemon zest. Season with additional salt and pepper to taste. Pour dressing over chicken mixture and toss gently.
4. Serve warm chicken salad on a bed of watercress. Garnish with lemon slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Chicken
Servings: 
4

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