Spring Greens Chicken Salad

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Spring Greens Chicken Salad



Spring Greens Chicken Salad
Number of Servings: 4 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: whymilk.com
Meal Type: Salads & Dressings
Origin: American
Special Features: Quick to Prepare (under 30 minutes)

This salad comes alive with a creamy pesto dressing.

Ingredients:

8 ounces fresh Asparagus, bias sliced into 1 1/2-inch pieces
4 medium skinless, boneless Chicken breast halves (12 ounces total)
1/2 teaspoon Paprika
1/2 teaspoon Onion salt or garlic salt
1/4 teaspoon Pepper
non-stick spray coating
3 cup torn iceberg Lettuce
3 cup torn Romaine or leaf lettuce
2 cup torn fresh Spinach
1 medium Cucumber, thinly sliced
1/2 cup sliced green Onions
2 medium Tomatoes, cut into wedges

Pesto Dressing
1/4 cup fat-free Mayonnaise or salad dressing
1/4 cup fat free skim or 1% low-fat Milk
1 tablespoon refrigerated purchased Pesto

Preparation:

Blanch asparagus by immersing in boiling water for 1 minute; drain well. Cool.
Rinse chicken; pat dry with paper towels. Combine paprika, onion or garlic salt, and pepper. Rub paprika mixture onto both sides of chicken. Spray a cold large skillet with non-stick coating. Heat skillet over medium heat. Cook chicken in hot skillet over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once.

Meanwhile, in a large bowl, toss together greens, cucumber, green onions and asparagus. Divide greens mixture among four dinner plates. Arrange tomato wedges on top of greens. Using a sharp knife, slice hot chicken breasts at 1/2-inch intervals, keeping the shape of the chicken breasts. Place one breast half on top of greens on each plate. Drizzle Pesto Dressing over salads. Serve immediately. Makes 4 servings.

For the Pesto Dressing, in a small mixing bowl, stir together all ingredients until well mixed. Cover and refrigerate until serving time.


Nutrient Information
Calories: 290
Total Fat: 13 g
Saturated Fat: 3 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 372 mg
Carbohydrates: 15 g
Protein: 29 g
Fiber: 4 g
Vitamin A:
Vitamin C:
Calcium: 90 mg
Iron:

Cook's Notes: