Spring Garden Salad with Chicken and Champagne Vin

Spring Garden Salad With Chicken And Champagne Vin Recipe

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

★★★★★ 1 vote
20 Min
10 Min
Stove Top


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
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


1Cook carrots and peas in boiling water for 2 1/2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
2Combine the carrot mixture, lettuce, watercress, radishes and parsley in a large bowl. Set aside.
3Place 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.
4Heat 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.
5Combine 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.
6Arrange about 2 cups of lettuce mixture on each of 4 plates; divide the chicken evenly among the servings.

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