Reviews Add Rating & Review
Back to Chicken and Spring-Vegetable Salad All Reviews for Chicken and Spring-Vegetable Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken and Spring-Vegetable Salad Recipe Summary Servings: 6
Ingredients Ingredient Checklist 5 1/4 cups Homemade Chicken Stock or 3 cans low-sodium chicken stock, skimmed of fat 3 bay leaves 1 teaspoon whole black peppercorns 1/2 small onion 2 whole skinless and boneless chicken breasts 1/4 cup nonfat buttermilk 3 tablespoons plain nonfat yogurt Zest and juice of 1 lemon 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 pound snow peas, strings removed, cut diagonally into 3/4-inch pieces 1 pound fresh peas, shelled (1 cup) 1 bunch asparagus (1 pound), ends trimmed, cut into 1-inch lengths 1 can artichoke hearts, drained and quartered 1/4 cup fresh mint leaves, roughly chopped 1 head, Boston lettuce
Gallery Chicken and Spring-Vegetable Salad
Recipe Summary Servings: 6
Gallery
Chicken and Spring-Vegetable Salad
Chicken and Spring-Vegetable Salad
Chicken and Spring-Vegetable Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 5 1/4 cups Homemade Chicken Stock or 3 cans low-sodium chicken stock, skimmed of fat 3 bay leaves 1 teaspoon whole black peppercorns 1/2 small onion 2 whole skinless and boneless chicken breasts 1/4 cup nonfat buttermilk 3 tablespoons plain nonfat yogurt Zest and juice of 1 lemon 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 pound snow peas, strings removed, cut diagonally into 3/4-inch pieces 1 pound fresh peas, shelled (1 cup) 1 bunch asparagus (1 pound), ends trimmed, cut into 1-inch lengths 1 can artichoke hearts, drained and quartered 1/4 cup fresh mint leaves, roughly chopped 1 head, Boston lettuce
Directions
Place stock, bay leaves, peppercorns, and onion in a large saucepan, and bring to a boil. Add chicken breasts, and simmer until cooked through, about 10 minutes. Transfer chicken and stock to a bowl to cool.
Combine buttermilk, yogurt, lemon zest, lemon juice, and salt and pepper in a large bowl. Remove chicken from stock mixture, setting aside liquid for soup. Cut chicken into 3/4-inch chunks, and add to buttermilk mixture. Stir to combine.
Fill a bowl with water and ice. Bring a large pot of water to a boil, and add snow peas. Cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath. Add fresh peas to boiling water, and cook until bright green and tender, about 1 minute. Remove with slotted spoon, and transfer to the ice bath with snow peas. Add asparagus to boiling water, and cook until bright green and tender, 1 to 2 minutes. Remove with slotted spoon, and transfer to the ice bath. When all the vegetables are cool, drain, and transfer to paper towels to dry. Add to chicken mixture; toss to combine. Add artichoke hearts and mint. Divide lettuce leaves among six plates, and fill with chicken salad.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chicken and Spring-Vegetable Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Spring-Vegetable Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
