A delicious and healthy salad that is full of spring vegetables and topped with shredded chicken for added protein. The fresh herb dressing is easy to make and is packed with fresh flavor.
You might remember a guest post a few weeks ago that I did with the ladies of inPSYCHful Living. They shared a lightened up chicken pot pie soup full of veggies, and I shared this spring chicken and vegetable salad over on their blog. I wasn’t going to share it on here too since I linked the recipe in another post. However, I just love it so much that I want it on my blog, too!
That’s code for I had 2 recipe fails last week and am playing catch up, so I needed something else to share. Haha 🙂 Really though, this salad is my favorite for spring and I just can’t enough of it!
Fresh asparagus, peas, roasted peppers, and sliced radishes are piled atop fresh mixed greens. I also top each portion with shredded chicken breast and just a little bit of feta cheese for added flavor. The herb vinaigrette is one of the freshest tasting dressings you’ll ever try! It really takes the salad to the next level and the leftovers are phenomenal drizzled over grilled veggies, fish, chicken, or other salads.
Throughout the spring and summer, I love making salads for dinner. It’s such a great way to add a variety of vegetables to your diet and fill you up without weighing you down!
You can serve this salad as an entrée for two, or break it into four starter portions. It’s easy to customize it to your tastes, too! If you don’t like one of the components, simply swap it out for something else, or double up on one of the other veggies. I have to say though, the peas really make this salad in my opinion. The burst of sweetness they offer is out of this world!
I should also mention that this salad is gluten-free, grain-free, and can easily be made dairy-free and paleo by leaving out the cheese!
- 1 (5 oz.) Container Spring Mix
- ½ Cup Fresh Steamed Asparagus, cooled and cut into bite-sized pieces
- ½ Cup Fresh or Frozen (thawed) Peas
- 1 Radish, thinly sliced
- ½ Cup Roasted Red Peppers, sliced
- 1 Cup Shredded Rotisserie Chicken Breast
- 2 Tablespoons Feta Cheese or Goat Cheese, optional
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons Champagne Vinegar
- 1 Lemon, juiced
- Kosher Salt and Freshly Ground Black Pepper
- ½ Cup Extra Virgin Olive Oil
- 1 Small Shallot, thinly sliced
- 1 Teaspoon Fresh Dill
- 1 Tablespoon Parsley
- 2 Tablespoons Chives, divided
- Evenly divide the spring mix among salad plates. Layer each evenly with the asparagus, peas, sliced radishes, roasted peppers, and chicken. Top each serving with the feta or goat cheese, if using.
- Whisk together the dijon mustard, champagne vinegar, lemon juice, and season lightly with salt and pepper. Slowly whisk in the extra virgin olive oil. Add in the sliced shallot, fresh dill, fresh parsley, and half of the chives.
- Top each salad portion with desired amount of dressing and the remaining chives.
- *This salad will work well with any protein (salmon, tilapia, shrimp, etc.), so feel free to swap out the chicken. You could even leave it off completely to use this as a side dish or starter salad or as a vegetarian version.
- *I like to keep the leftover dressing in a small mason jar to use on other salads, grilled veggies, or grilled meats/fish. It will keep up to 2 weeks in the fridge – just give it a good shake before use.