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!
No matter how you choose to serve it up you’re going to love it. It’s certainly become my go-to spring salad.
- 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.
Natalie @ Tastes Lovely says
We’re salad twins and champagne vinegar twins today! Love it! This salad sounds so delicious. I allllmost planted asparagus in our garden, but a neighbor of mine said it doesn’t do well in our zone, so I skipped it. Love this salad!
Natalie @ Tastes Lovely recently posted…Pear and Goat Cheese Spinach Salad
Yay! I’m seriously obsessed with champagne vinegar.. which speaking of, I need to add it to my grocery list. Not like I don’t have enough vinegars, but I can’t live without champagne vinegar. Asparagus is tough to grow – it takes years to get a good crop. We had it when I was a kid and then we didn’t do a garden for a few years so it was dug up and buried.Thanks, Natalie 🙂
Kelley Simmons says
This looks so fresh and perfect for spring! The vinaigrette looks wonderful!
Kelley Simmons recently posted…Baked Parmesan Garlic Chicken Nuggets
Gayle @ Pumpkin 'N Spice says
What a pretty salad, Keri! I love the fresh flavors in here. Chicken and veggies make the perfect combo!
Gayle @ Pumpkin ‘N Spice recently posted…Mexican Rice
Thanks Gayle! You’re right – they do make the perfect combo!
Kathy @ Olives & Garlic says
I love making salads for dinner in the summer as well. I also have a salad for lunch every day and always welcome new recipes. This one is definitely a keeper.
Kathy @ Olives & Garlic recently posted…Roasted Beets with Creamy Blue Cheese
Katalina @ Peas and Peonies says
A rainbow of colors on a plate, love all the veggies, the vibrant colors, perfect spring salad!
Katalina @ Peas and Peonies recently posted…Quick and Easy Dinner: Pasta and Garlic Shrimp
Jessica | A Happy Food Dance says
This salad sounds amazing, the perfect way to take advantage of all those spring veggies. And the dressing, YUM!
Jessica | A Happy Food Dance recently posted…dark chocolate and raspberry brownies
Savita @ ChefDeHome says
Very fresh and vibrant looking salad, Keri! I’m all for salads any day of the year! Keep them coming!
Savita @ ChefDeHome recently posted…By ChefDeHome- Sriracha Guacamole
Thanks, Savita – I certainly will! 🙂
Christina @ Bake with Christina says
That salad looks so refreshing and yummy! 🙂
Christina @ Bake with Christina recently posted…Lemon Blueberry Cheesecake.