Snappy Spring Salad

As the weather heats up, nothing beats a huge bowl of fresh, crunchy greens for lunch. Make the most of seasonal spring greens; add a handful of fresh herbs, silky butter beans and tender poached chicken, bathed in a delicious, smoky buttermilk dressing. It’s a wonderful balance of fresh and crispy, yet buttery and rich, brightened with plenty of fresh dill and parsley. It’s a huge bowl of yumminess that’ll leave you satisfied but not stuffed.

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5 from 1 vote

Snappy Spring Salad

A herby, fresh salad of snappy Spring greens with tender poached chicken and silky butter beans dressed with a smoky buttermilk dressing

Prep Time10

Cook Time10

Total Time20

Servings: 5 servings

Calories: 378kcal

Ingredients

800g-1kg chicken breast- poached
10 ml olive oil
100 grams green beans
10-12 stems asparagus
½ tbsp garlic powder
1 leek – washed and roughly chopped
100 grams sugar snap peas
250 grams garden peas
2 heads baby cos lettuce- washed and roughly chopped
2-3 small radish- washed and thinly sliced
1 can butter beans
a handful of fresh parsley- roughly chopped
a handful of fresh dill- leaves picked
a handful of fresh chives- roughly chopped

Smoky Buttermilk Dressing

300 ml buttermilk
1 tbsp maple syrup
½ lemon- juiced and zest grated
1 tbsp wholegrain mustard
½ tbsp smoked paprika

Instructions

Poach the diced chicken breast in boiling water- about 7-10 minutes. Shred the cooked chicken once cooled.
Heat a large frying pan on medium high heat and add the olive oil
Saute the green beans and asparagus, season with salt and garlic powder. Add the chopped leeks after 5 minutes. Stir for another 1-2 minutes, then remove from heat.
Combine the fresh ingredients in a large bowl, add the cooked vegetables once cooled
Add the drained butter beans to the salad and toss through to combine
Roughly chop the herbs and scatter these over the top
Whisk the dressing ingredients together in a small bowl, then drizzle over the top of the salad