Warm Chicken Salad

Warm Chicken Salad
A chicken and asparagus stir-fry served over salad greens with a honey and lemon dressing makes a satisfying meal that is ready in less than 30 minutes.
Makes 4
Prep 10 m
Cook 11 m



  1. 1 of 5 In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt and black pepper.
  2. 2 of 5 Break off woody ends of asparagus but leave rest whole. Heat 2 tablespoons of the lemon dressing in a large nonstick skillet over medium-high heat. Add chicken and asparagus. Stir-fry for 8 to 10 minutes or until chicken is cooked through and asparagus is tender.
  3. 3 of 5 Add dill and honey to the remaining lemon dressing.
  4. 4 of 5 Add tomatoes and lemon dressing to the skillet; cook about 1 minute or until heated through.
  5. 5 of 5 To serve, line each plate with 2 cups salad greens. Equally divide chicken mixture and dressing over the greens. Top with quartered hard-cooked eggs and serve.
Nutrition Information for Warm Chicken Salad
Servings Per Recipe: 4
Per Serving: 278 mg chol., 4 g sat. fat, 20 g Fat, total, 37 g pro., 17 g carb., 397 kcal cal., 5 g fiber, 459 mg sodium