Name: Spring Asparagus Salad with Goat Cheese, Eggs & Grilled Chicken Lemon Vinaigrette
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus, trimmed; 1 cup cherry tomatoes, halved; 4 large eggs; 1/2 cup crumbled goat cheese; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1/2 tsp honey; 1/4 cup toasted sliced almonds; 1/4 cup fresh basil leaves, torn; Salt and freshly ground black pepper, to taste; 1 lb grilled chicken breast, sliced

Spring Asparagus Salad with Goat Cheese, Eggs & Grilled Chicken Lemon Vinaigrette

miradu

Remixed from Spring Asparagus Salad with Goat Cheese, Eggs & Lemon Vinaigrette by miradu()

This enhanced Spring Asparagus Salad combines the fresh, vibrant flavors of tender asparagus, sweet cherry tomatoes, creamy goat cheese, and soft-boiled eggs with the satisfying addition of grilled chicken breast for a protein-packed meal. The zesty lemon-Dijon vinaigrette and crunchy toasted almonds add brightness and texture, while fresh basil brings herbal notes that elevate the dish. Perfect for a wholesome lunch or dinner, this salad balances light spring produce with hearty grilled chicken, making it both nutritious and delicious.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking. Pat dry and cut into 2-inch pieces.
Bring a small pot of water to a boil. Gently add eggs and simmer for 7 minutes for soft-boiled. Transfer to ice water, peel, and halve.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
Arrange asparagus and cherry tomatoes on a large serving platter. Drizzle with vinaigrette and toss gently to coat.
Top with halved eggs, crumbled goat cheese, toasted almonds, fresh basil, and sliced grilled chicken breast.
Season with additional salt and pepper to taste. Serve immediately.