Ingredients
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic, finely chopped
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 pound thin asparagus, trimmed
- 2 tablespoons chopped fresh dill
- 1/2 cup cherry tomatoes, halved
- 1 bag (8 ounces) prepared salad greens
- 2 hard cooked eggs, peeled and quartered
Directions
Make Dressing. Whisk together olive oil, lemon juice, garlic, grated lemon rind, salt and pepper in a small bowl until well blended
Heat 2 tablespoons lemon dressing in a large skillet over medium heat. Add chicken and asparagus; stir fry for 8 to 10 minutes or until cooked through.
Stir chopped fresh dill into remaining lemon dressing. Add cherry tomatoes and dill dressing to skillet; cook until heated through, about 1 minute.
To serve, line serving platter with salad greens. Spoon warm chicken with sauce over greens. Top with quartered hard-cooked eggs.
















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By jazzslave_7549531
Steamboat Sprin...
on April 06, 2007
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Couldn't be easier to make, and everyone loved it. I thought the dressing was a little tart, so I cut the reserved dressing with a little honey. Next time, I won't warm the tomatoes through; didn't like what the heat did to their texture. That's only a minor quibble - it's a really great dish.
By sfmckenzie_1698865
Phoenix, AZ
on May 30, 2005
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I used green beans instead of asaragus and it was really good. Great easy summer dinner.
By surgarplum87_23...
DENVER, CO
on March 18, 2005
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EASY DIRECTIONS
VERY UNDERSTANDABLE QUICK EASY
VERRRRRRRRRRRRRRY GOOOOOOOOOOD
Read all 9 reviews