Spring Garden Salad with Chicken and Champagne Vin

Spring Garden Salad With Chicken And Champagne Vin

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Lynette !


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


★★★★★ 1 vote

20 Min
10 Min
Stove Top


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

How to Make Spring Garden Salad with Chicken and Champagne Vin


  1. Cook carrots and peas in boiling water for 2 1/2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
  2. Combine the carrot mixture, lettuce, watercress, radishes and parsley in a large bowl. Set aside.
  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.
  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.
  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.
  6. Arrange about 2 cups of lettuce mixture on each of 4 plates; divide the chicken evenly among the servings.

Printable Recipe Card

About Spring Garden Salad with Chicken and Champagne Vin

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat Low Carb
Other Tags: Quick & Easy Healthy

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