Chicken and Asparagus Salad With Meyer Lemon Vinaigrette

Name: Chicken and Asparagus Salad With Meyer Lemon Vinaigrette
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb. thick asparagus, trimmed; Kosher salt and pepper; 1 1/2 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch pieces; 2 tbsp. olive oil, divided; 1 Meyer lemon; 1 tsp. Dijon mustard; 1/4 c. grated pecorino cheese; 5 oz. mixed greens; 1/4 c. roasted almonds, chopped

Dive into this dinner-worthy salad

By Taylor MurrayPublished: Jan 21, 2021

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Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Total Time:

25 mins

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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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Ingredients

1 lb.
thick asparagus, trimmed
Kosher salt and pepper
1 1/2 lb.
boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
2 Tbsp.
olive oil, divided
1
Meyer lemon
1 tsp.
Dijon mustard
1/4 cup
grated pecorino cheese
5 oz.
mixed greens
1/4 cup
roasted almonds, chopped

Directions

1. Step 1Bring 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.
2. Step 2Season 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.
3. Step 3Into a large bowl, grate zest from lemon and squeeze in juice. Whisk in mustard and remaining tablespoon oil, then stir in pecorino.
4. Step 4With 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.