Chicken and Spring Vegetable Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- 1 tsp pepper, divided
- 2 Tbsp olive oil
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 pint grape tomatoes, halved
- 3 Tbsp capers
- 2 Tbsp chopped fresh basil
- ¼ cup red wine vinegar
- 1 Tbsp Dijon mustard
- 1 clove garlic, crushed
- ½ cup extra virgin olive oil
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper. Cook chicken in 2 Tbsp hot olive oil in a large nonstick skillet 4 to 5 minutes per side or until done; thinly slice.
- Meanwhile, steam asparagus in a steamer basket over boiling water 5 to 6 minutes or until tender.
- Combine chicken, asparagus, tomatoes, capers, and basil.
- Whisk together vinegar, mustard, garlic, and ½ tsp pepper in a small bowl. Gradually whisk in extra virgin olive oil until blended.
- Drizzle dressing over salad; toss. Serve warm or chilled.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
437
|
437
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 40 | 40 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 443 | 443 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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