Salad is a must in spring! You can feel the beauty and freshness of the season in every bite. It’s definitely time to leave comforting soups behind and make as many salads as you can. Luscious, nourishing salads signal to the body that it is time to refresh and revitalize- releasing winter dullness and stepping into the warming sun! This is a tangy and slightly sweet spring salad with a generous amount of crunchy ingredients. Enjoy as a light dinner, or meal prepped lunches for the week. Full of an array of herbal flavours, savoury chicken, and a creamy dressing, this is definitely a palate pleaser.
Prep Time: 10 minutes
Cook Time: 10 minutes
1 bunch of asparagus
2 Tbsp coconut oil
1.5 lbs chicken breast, sliced and grilled
½ tsp each onion powder, garlic powder and sea salt
1 head of butter lettuce/small box of baby greens
½ cup baby radishes, chopped
½ cup fresh dill, chopped finely
½ cup fresh flat leaf parsley, leaves separated
½ cup fresh baby arugula, stems removed
½ cup fresh mint, leaves separated
¼ cup lemon juice (freshly squeezed)
5 Tablespoons olive oil
¼ teaspoon local honey
Sea salt and ground pepper (to your taste)
¼ avocado (for extra creaminess)
½ cup spring water (thin to desired texture)
4 tablespoons fresh chives (finely chopped)
Chop the chicken breasts into grillable strips. Season by mixing the chopped chicken with the coconut oil, sea salt, onion and garlic powders. Once evenly coated, put the dish in the fridge. This will help to flavour and moisten the meat.
Create the salad dressing by combining lemon juice, honey, salt, pepper, and avocado in the blender and blending until smooth. While blender is on low, slowly pour in olive oil so that the mixture can emulsify and thicken. Gradually add water until desired thinness is achieved. Stir in the chopped chives and cool in the fridge, allowing the flavours to meld into the oil.
Put on a steamer set pot of water to steam the asparagus. If you don’t have a steamer, use a wide and shallow saucepan. The easiest way to trim the dry ends off of the asparagus is to hold either end and snap it. Where it breaks is the crunchy good bit separating from the chewy ends!
Chop the herbs and separate the leaves as necessary. This is such a pleasing aromatic experience- breathe deeply and enjoy! The volatile oils that you are sniffing are what gives the herbs potent healing properties. Chop up the radishes into very thin disks. In a large salad bowl, mix all the leaves, radishes and allow to come to room temperature.
Once the pot is steaming at a rolling boil, cook the asparagus for 5 to 10 minutes until tender. Be careful not to overcook it- on the crunchy side is better than soggy! Once cooled slightly, cut in half.
Grill the chicken, turning every 2 minutes until seared on each side and cooked through, about 6 minutes or so.
Add the chicken and asparagus to the salad bowl, and pour on dressing, tossing to coat everything. If you anticipate there will be leftovers, leave the dressing off and allow each person to add their own, so that the leaves stay crisp.
Serve and enjoy! Leftovers will keep in the fridge up to 3 days before wilting.