Best 2 Chicken And Spring Vegetable Salad Recipes

Chicken and spring vegetable salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. With its combination of tender chicken, crisp vegetables, and a tangy dressing, this salad is sure to please even the most discerning palate. Whether you're looking for a healthy way to enjoy your favorite protein or simply want to try something new, chicken and spring vegetable salad is a great option.

Here are our top 2 tried and tested recipes!

GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD

Greek Chicken, Garden Vegetable and Spring Mix Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound boneless, skinless chicken breast halves
Olive oil
Salt and ground black pepper, to taste
1 pkg. (8 oz.) DOLE® Extra Veggie™ with Garden Vegetables
1 cup canned garbanzo beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup whole ripe pitted olives
1/2 cup thinly sliced DOLE Red Onion
Greek Vinaigrette, recipe follows
1/4 to 1/3 cup crumbled feta cheese
Greek Vinaigrette:
1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons grated lemon peel
1 teaspoon dried oregano crushed

Steps:

Preheat oven to 375 degrees F.
Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
Greek Vinaigrette:
Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.

CHICKEN AND SPRING-VEGETABLE SALAD

Chicken and Spring-Vegetable Salad image

Nonfat buttermilk and yogurt replace mayonnaise in this Chicken and Spring-Vegetable Salad, made with fresh peas and artichoke hearts.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 16

Ingredients

5 1/4 cups Homemade Chicken Stock or 3 cans low-sodium chicken stock, skimmed of fat
3 bay leaves
1 teaspoon whole black peppercorns
1/2 small onion
2 whole skinless and boneless chicken breasts
1/4 cup nonfat buttermilk
3 tablespoons plain nonfat yogurt
Zest and juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound snow peas, strings removed, cut diagonally into 3/4-inch pieces
1 pound fresh peas, shelled (1 cup)
1 bunch asparagus (1 pound), ends trimmed, cut into 1-inch lengths
1 can artichoke hearts, drained and quartered
1/4 cup fresh mint leaves, roughly chopped
1 head, Boston lettuce

Steps:

Place stock, bay leaves, peppercorns, and onion in a large saucepan, and bring to a boil. Add chicken breasts, and simmer until cooked through, about 10 minutes. Transfer chicken and stock to a bowl to cool.
Combine buttermilk, yogurt, lemon zest, lemon juice, and salt and pepper in a large bowl. Remove chicken from stock mixture, setting aside liquid for soup. Cut chicken into 3/4-inch chunks, and add to buttermilk mixture. Stir to combine.
Fill a bowl with water and ice. Bring a large pot of water to a boil, and add snow peas. Cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath. Add fresh peas to boiling water, and cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath with snow peas. Add asparagus to boiling water, and cook until bright green and tender, 1 to 2 minutes. Remove with slotted spoon, and transfer to the ice bath. When all the vegetables are cool, drain, and transfer to paper towels to dry. Add to chicken mixture; toss to combine. Add artichoke hearts and mint. Divide lettuce leaves among six plates, and fill with chicken salad.

Tips:

Use fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients.
Don't be afraid to experiment with different types of vegetables. There are endless possibilities, so have fun and find what you like best.
Make sure to wash your vegetables thoroughly before using them. This will help to remove any dirt or bacteria.
If you're using a vinaigrette dressing, be sure to whisk it well before adding it to the salad. This will help to emulsify the dressing and prevent it from separating.
Serve the salad immediately after it's made. This will help to prevent the vegetables from wilting.

Conclusion:

Chicken and spring vegetable salad is a delicious, healthy, and refreshing dish that's perfect for any occasion. With its vibrant colors and flavors, this salad is sure to be a hit at your next potluck or party. So next time you're looking for a light and healthy meal, give this chicken and spring vegetable salad a try. You won't be disappointed!