spring garden salad with chicken and champagne vin

Name: Spring Garden Salad with Chicken and Champagne Vin
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 7 - baby carrots, halved lengthwise; 1 cup(s) sugar snap peas; 4 cup(s) boston lettuce, torn; 1 cup(s) watercress, trimmed; 1/2 cup(s) radishes, thinly sliced; 1/2 cup(s) fresh flat-leaf parsley leaves; 2 - chicken breast halves, skinless and boneless (6 ounces each); 1/2 teaspoon(s) salt, divided; 1/4 teaspoon(s) freshly ground black pepper, divided; 8 teaspoon(s) extra-virgin olive oil, divided; 2 tablespoon(s) champagne vinegar; 2 tablespoon(s) shallots, minced; 1 1/2 teaspoon(s) honey; 1 1/2 teaspoon(s) water; 1 clove(s) garlic, minced

(1 RATING)

8 Pinches

Lynette C

Gulf Breeze, FL

Updated on Feb 14, 2016

You can use shrimp, salmon, or pork in place of the chicken if you prefer.

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prep time 20 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

7 - baby carrots, halved lengthwise
1 cup sugar snap peas
4 cups boston lettuce, torn
1 cup watercress, trimmed
1/2 cup radishes, thinly sliced
1/2 cup fresh flat-leaf parsley leaves
2 - chicken breast halves, skinless and boneless (6 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 teaspoons extra-virgin olive oil, divided
2 tablespoons champagne vinegar
2 tablespoons shallots, minced
1 1/2 teaspoons honey
1 1/2 teaspoons water
1 clove garlic, minced

How To Make spring garden salad with chicken and champagne vin

Step 1

Cook carrots and peas in boiling water for 2 1/2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Step 2

Combine the carrot mixture, lettuce, watercress, radishes and parsley in a large bowl. Set aside.
Step 3

Place the chicken between 2 sheets of plastic wrap; pound to 1/4 inch thickness unsing a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Step 4

Heat 2 teaspoons oil in a large skillet, swirling to coat. Add the chicken to the pan; cook 4 minutes on each side or until done. Let stand 5 minutes; cut across the grain into slices.
Step 5

Combine the remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle the dressing over the lettuce mixture; toss gently.
Step 6

Arrange about 2 cups of lettuce mixture on each of 4 plates; divide the chicken evenly among the servings.
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