Spring Salad with Chicken and Lemon Dressing
This Spring salad with chicken and lemon dressing combines protein-rich rotisserie chicken, seasonal vegetables, and a zesty homemade lemon dressing for a flavorful, nutritious, and satisfying meal.
Ingredients
- 2 Tbsp fresh lemon juice
- 1 small clove garlic, minced
- 1/2 tsp grated lemon zest
- 1/4 cup extra virgin olive oil
- 1 1/2 tsp honey
- 1/2 tsp Dijon mustard
- 3/4 tsp kosher salt
- 2 cups fresh or frozen green peas
- 1 bunch (about 454 gr/1 lb) asparagus, washed and woody ends removed
- 1 cup sliced English cucumber
- 2 green onions, thinly sliced
- 3 cups torn Romaine lettuce leaves
- 1 store-bought rotisserie chicken (warm or chilled)
- 3/4 cup Feta cheese, diced
- 1/2 cup fresh mint leaves, torn
- Lemon slices for serving
- Freshly ground black pepper
Instructions
- Prepare the lemon dressing: Combine lemon juice and garlic in a jar and let sit for 5 minutes to mellow the raw garlic flavor. Add the lemon zest, olive oil, honey, mustard, and salt. Seal the lid and shake well until emulsified. Set aside.
- Blanch the vegetables: Bring a large pot of salted water to a boil. Blanch the peas for 1 minute until vibrant green, then transfer them to an ice bath to stop cooking. Repeat this process with the asparagus, blanching for 3-4 minutes until tender-crisp.
- Shred the chicken: Remove the meat from the rotisserie chicken and shred it into bite-sized pieces, leaving some golden skin attached if desired.
- Assemble the salad: On a large platter, layer Romaine lettuce leaves, asparagus, cucumber, and peas. Nestle the chicken pieces throughout the greens, then sprinkle with feta, green onions, and mint. Garnish with lemon slices and a crank of black pepper.
- Serve: Bring the salad to the table with dressing on the side for drizzling, or toss everything gently before serving.
Notes
Store leftovers in an airtight container and consume within 2 days for the best flavor and texture.