Best 2 Spring Chicken Dinner Salad Recipes

Are you in search of a light and refreshing dinner option that combines the flavors of spring with the goodness of a healthy salad? Look no further than this delightful spring chicken dinner salad. This vibrant dish features tender spring chicken, crisp greens, colorful vegetables, and a tangy dressing, all coming together to create a symphony of flavors. The simplicity of the ingredients allows the natural flavors to shine through, while the combination of textures and colors will make this salad a feast for the eyes and the taste buds. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and can be tailored to your preferences, making it the perfect choice for a weeknight meal or a special occasion lunch.

Here are our top 2 tried and tested recipes!

SPRING CHICKEN DINNER SALAD

Spring Chicken Dinner Salad image

Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out

Provided by Kat Boytsova

Categories Bon Appétit Dinner Chicken Salad Green Bean Radish Lettuce Avocado Basil Poach Spring Soy Free Peanut Free Tree Nut Free Dairy Free Wheat/Gluten-Free Healthy Quick & Easy Kid-Friendly

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 large skinless, boneless chicken breasts (about 1¼ lb. total)
3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more
1 lemon, halved
2 Tbsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
Freshly ground black pepper
8 oz. green beans, trimmed
1 large head of Bibb lettuce
1 small bunch chives, sliced into (2"-long) pieces
1 cup basil leaves
1 bunch radishes, trimmed, halved, cut into wedges if large
1 cup torn peperoncini
1 avocado, thinly sliced

Steps:

Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

SPRING CHICKEN SALAD

Spring Chicken Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 pound small red-skinned potatoes, halved
Kosher salt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons white wine vinegar
1/4 cup low-fat plain Greek yogurt
Freshly ground pepper
1/4 cup extra-virgin olive oil
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced

Steps:

Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.

Nutrition Facts : Calories 331, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 223 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 27 grams, Sugar 4 grams

Tips:

Choose the right chicken: Use a small, whole chicken for the best flavor and texture.
Cook the chicken properly: Roast the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken cool: Allow the chicken to cool slightly before slicing or shredding.
Use fresh, seasonal ingredients: Spring vegetables and herbs are at their peak flavor during the spring season.
Make a flavorful dressing: The dressing is key to a great salad, so make sure to use a flavorful combination of ingredients.
Don't overdress the salad: A little dressing goes a long way, so don't drown the salad in dressing.
Serve the salad immediately: Salad is best when served fresh, so don't make it too far in advance.

Conclusion:

Spring Chicken Dinner Salad is a delicious and refreshing salad that's perfect for a spring meal. It's packed with flavor and nutrition, and it's easy to make. With a few simple tips, you can make a salad that's sure to impress your family and friends. So next time you're looking for a light and healthy meal, give Spring Chicken Dinner Salad a try.