Go Back
Print Recipe
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 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: American, australian
Keyword: crispy salad, spring salad
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

Notes

Calories: 378kcal
Carbs: 26.7g | Fat: 5.4g | Protein: 65.4g