Chicken & Asparagus with Tarragon Dressing on Spring Greens
This spring-inspired chicken salad features fresh asparagus, new baby potatoes, bright salad greens, and a creamy tarragon and chive dressing.
DRESSING
3/4 cup low-fat mayonnaise
3 tablespoons white wine vinegar
3 tablespoons snipped chives
3 tablespoons finely chopped fresh tarragon or 1 tablespoon dried tarragon leaves
2 garlic cloves, minced
SALAD
1 teaspoon salt
4 (2-inch) small red potatoes, cut into 1/4-inch slices
3/4 pound (about 2 cups) asparagus, cut into 2-inch pieces
1 tablespoon olive oil
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups spring salad greens
1 cup grape tomatoes, cut in half
1/4 cup pine nuts, toasted
To make dressing, stir together all dressing ingredients in small bowl. Cover and refrigerate at least 1 hour or up to 3 days.
To make the salad, fill a medium saucepan half full with cold water. Add 1 teaspoon salt and potatoes. Bring to a boil; reduce heat to simmer. Cook, uncovered, 15 minutes or until just tender. Remove potatoes from water with slotted spoon. Chill.
Cook asparagus in the same simmering water 5 to 6 minutes or until just tender. Drain and chill.
Heat oil in large skillet over medium-high heat. Add chicken tenders; sprinkle with 1/2 teaspoon salt and pepper. Cook about 10 minutes or until lightly browned and thoroughly cooked. Chill.
When ready to serve, arrange 2 cups of salad greens on each of 4 large plates. Top with 1/4th of potatoes, asparagus, chicken, and tomatoes. Drizzle with dressing. Sprinkle with toasted pine nuts.
To toast pine nuts, use a small skillet over medium heat for about 4 minutes, stirring occasionally.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories502
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Calories from Fat45%
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Total Fat26g
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Saturated Fat4g
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Total Carbohydrate43g
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Protein28g
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Sugars4g
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Cholesterol66mg
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Dietary Fiber8g
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Sodium1,607mg
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- DAILY VALUE
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Vitamin A51%
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Vitamin C73%
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Calcium11%
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Iron33%
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- DIETARY EXCHANGES
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Starch/Bread2.5
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Fat4.5
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Very Lean Meat2.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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