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.




  • In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt and black pepper.

  • 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.

  • Add dill and honey to the remaining lemon dressing.

  • Add tomatoes and lemon dressing to the skillet; cook about 1 minute or until heated through.

  • 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 Facts

397 calories; 20 g total fat; 278 mg cholesterol; 459 mg sodium. 17 g carbohydrates; 37 g protein;