Recipe courtesy of Family Circle Magazine

Warm Chicken Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Make Dressing. Whisk together olive oil, lemon juice, garlic, grated lemon rind, salt and pepper in a small bowl until well blended
  2. 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.
  3. Stir chopped fresh dill into remaining lemon dressing. Add cherry tomatoes and dill dressing to skillet; cook until heated through, about 1 minute.
  4. To serve, line serving platter with salad greens. Spoon warm chicken with sauce over greens. Top with quartered hard-cooked eggs.