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Feel-Good Fridays: Chicken and Asparagus Salad

4 months ago

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Have your fill of these feel-good dishes

Chicken and Asparagus Salad

Makes 5-7 servings

8 marble potatoes, boiled and halved

5 Boneless and skinless chicken breast fillets

*Salt and ground black pepper, to season

1/4 cup White wine

2 Tbsps Olive oil

1 1/2 Tbsps Minced fresh basil leaves

1 Tbsp Minced flat leaf parsley

1 bunch Asparagus, trimmed about 2 inches from the bottom

2-3 cups Mixed lettuce greens

Lemon Dill Vinaigrette:

1 Red onion, minced

2 cloves Garlic, minced

2-3 Tbsps Freshly squeezed lemon juice

2 Tbsps Balsamic vinegar

1/2 cup Olive oil

2 Tbsps Chopped fresh dill

  1. Put the chicken fillets in a baking dish then season with salt and pepper. Pour white wine and olive oil then sprinkle basil and parsley. Bake in a preheated 350°F oven for 30-40 minutes until cooked all the way through. Transfer cooked chicken to a chopping board and let rest until cool enough to slice. Slice chicken pieces diagonally across into four slices. Set aside.
  2. In a medium pot, blanch the asparagus in boiling water just until they are crisp-tender. Prepare an ice bath then transfer cooked asparagus into the ice bath to stop the cooking. This also helps keep the bright green color of the asparagus. Pour out water and let asparagus drain on paper towels. Set aside.
  3. Meanwhile, prepare Lemon Dill Vinaigrette. Whisk together all the dressing ingredients in a bowl. Season with salt and pepper.
  4. In a bowl, pour half of the dressing over the potatoes, mixed greens, and asparagus. Toss gently until completed coated with dressing.
  5. Arrange the mixed vegetables on serving plates and lay 3-4 pieces chicken breast over the greens. Serve remaining dressing on the side.

HEALTH BITE: Olive oil is the friendliest among the oils because it’s loaded with monounsaturated fatty acids (MUFAs), which is considered a healthy dietary fat since it doesn’t oxidize in the body.

Recipes by Celine Clemente-Lichauco

Photography by Ron Mendoza of Studio 100

Art direction by Yllaine Sabenecio

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