20 hours ago
Tuesday, April 12, 2011
For as much as I am looking forward to swimsuit season, a part of me doesn't want to remove my turtleneck and winter coat for fear of what lies underneath all that "safe" clothing (and you think I'm kidding).
Spring brings asparagus, shorter sleeves, open toed shoes (yay!), and healthier foods ahead.
This salad is a terrific main dish for lunch or dinner. The second time I made this I added sliced black grapes and liked it even better. It is really tasty and has negative calories (well, not really), but it will help in the effort to remove the winter coat.
Spring Asparagus Salad w/ Grilled Chicken & Almonds: (adapted from Rose Bakery)
2 boneless, skinless chicken breast halves, pounded thin
1 bunch of asparagus
handful of raw slivered almonds
1/2 cup of red or black seedless grapes, sliced in half (optional)
kosher salt & pepper
arugula leaves (enough for 4 people)
big handful of fresh parsley or cilantro, chopped
2 small shallots, minced
4 tbsp white balsamic vinegar
1/3 good olive oil
salt & pepper
Whisk dressing ingredients together and set aside.
Toast almonds with a little olive oil (I do mine in the toaster oven) and add to a large bowl.
Trim woody stems from asparagus and steam the spears for 2-3 minutes in boiling water. Asparagus should be al dente and bright green, not mushy. Rinse with cold water to stop the cooking process. Cut into 2" diagonal pieces and add to the bowl with the almonds.
Season chicken breasts w/ kosher salt & pepper and either grill on a gas grill or a grill pan (my outdoor grill isn't in business yet). When cool, slice on the diagonal. Add to the bowl.
Gently toss the chicken, asparagus and nuts w/ the dressing, seasoning w/ more salt & pepper.
Serve over arugula leaves and take off that winter coat!