Description
A vibrant and healthy Spring Chicken Salad featuring tender poached or grilled chicken, charred smashed green beans, and a zesty Dijon lemon dressing. Enhanced with fresh radishes, cherry tomatoes, cucumbers, capers, walnuts, and crunchy Bibb or Romaine lettuce, this salad delivers freshness and delightful textures perfect for a light lunch or dinner.
Ingredients
Chicken
- 2 chicken breasts (poached or grilled)
- Water (for poaching)
- 2 garlic cloves, smashed
- 1 teaspoon whole peppercorns
- Salt, to taste
Smashed Green Beans
- 1/2 pound green beans, trimmed
- 1 tablespoon olive oil
- Salt, to taste
Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt, to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh mint
Mix-ins and Toppings
- 4 radishes, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 tablespoon capers
- 1/4 cup walnuts, toasted
- 4 cups Bibb or Romaine lettuce, chopped
- Optional: grated Parmesan cheese for serving
Instructions
- Prep Chicken: Poach chicken breasts in a pot of simmering water with smashed garlic and peppercorns for about 15-20 minutes until cooked through and tender. Alternatively, grill chicken over medium heat until internal temperature reaches 165°F (74°C) for a smoky flavor. Let rest and slice thinly.
- Blister Green Beans: Heat olive oil in a skillet over high heat. Add trimmed green beans and cook for 2-3 minutes, stirring frequently until they develop a charred, blistered surface but remain tender. Season with salt. Optionally, blanch green beans for 1 minute before skillet cooking for extra tenderness.
- Create Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, chopped parsley, basil, mint, and salt until emulsified and flavorful.
- Assemble Salad: In a large bowl, combine sliced chicken, blistered green beans, radishes, cherry tomatoes, cucumber, capers, and chopped lettuce. Pour dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Plate the salad and garnish with toasted walnuts and optional grated Parmesan cheese. Serve immediately for the freshest taste and crisp texture.
Notes
- Poaching chicken slowly ensures it stays tender and juicy, but grilling adds a wonderful smoky flavor if preferred.
- Blistering the green beans adds depth and a delicious char without overcooking them.
- Fresh herbs in the dressing brighten the salad, but feel free to adjust based on availability and taste preferences.
- Toasted walnuts add a nice crunch and nutty flavor, enhancing the texture contrast.
- This salad is best served fresh but leftovers can be refrigerated for up to 1 day.
