Spring Garden Salad with Chicken and Champagne Vinaigrette

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Spring Garden Salad with Chicken and Champagne Vinaigrette Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Serve with Herbed Corn Muffins. Hit up the farmers' market for the freshest spring veggies. You can also try the dish with shrimp, salmon, or pork in place of chicken.
Serves 4


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7 baby carrots, halved lengthwise
1 cup fresh sugar snap peas
4 cups torn Boston lettuce
1 cup trimmed watercress
1/2 cup thinly sliced radishes
1/2 cup fresh flat-leaf parsley leaves
2 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 teaspoons extra-virgin olive oil, divided
2 tablespoons champagne vinegar
2 tablespoons minced shallots
1 1/2 teaspoons honey
1 1/2 teaspoons water
1 garlic clove, minced


Hands-on: 24 Minutes
Total: 24 Minutes

1. Cook carrots and peas in boiling water 2 1/2 minutes or until crisp-­tender. Drain and rinse with cold water; drain. Combine carrot mixture, lettuce, watercress, radishes, and parsley in a large bowl; set aside.

2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 2 teaspoons oil in a large skillet, swirling to coat. Add chicken to pan; cook 4 minutes on each side or until done. Let stand 5 minutes; cut across the grain into slices.

3. Combine 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 dressing over lettuce mixture; toss gently. Arrange about 2 cups lettuce mixture on each of 4 plates; divide chicken evenly among servings.

Created date

February 2013

Nutritional Information

Calories 230
Fat 11.5 g
Satfat 1.8 g
Monofat 7.3 g
Polyfat 1.4 g
Protein 20.4 g
Carbohydrate 12 g
Fiber 2.9 g
Cholesterol 54 mg
Iron 2.2 mg
Sodium 433 mg
Calcium 75 mg