Skip to main content

Springtime Chicken Salad

Serves 6

1-1/2 1b skinless, boneless chicken breasts, poached and sliced
1 C baby lima beans, cooked
4 medium leeks, cooked
8 scallions, steamed gently
6 small red potatoes, cooked
4 slender carrots, cooked
1/2 head cauliflower, cut into florets, steamed
1/2 lb snow peas, steamed
12 asparagus stalks, steamed
Fresh marjoram or mint for garnish
Dijon Vinaigrette 

Toss chicken and vegetables gently. Place equal amounts on luncheon plates. Garnish with fresh herb sprigs. Serve Dijon Vinaigrette  on the side.

Close Menu