Spring chicken dinner salad recipe for a fresh meal

Ingredients for Spring chicken dinner salad

• 560 g skinless, boneless chicken breasts (about 570 g total)

• 45 g kosher salt, plus more

• 1 lemon, halved

• 30 g Dijon mustard

• 90 ml extra-virgin olive oil

• freshly ground black pepper

• 225 g green beans, trimmed

• 1 large head of Bibb lettuce

• 1 small bunch chives, sliced into 5 cm pieces

• 30 g basil leaves

• 1 bunch radishes, trimmed, halved, cut into wedges if large

• 30 g torn pepperoncini

• 1 avocado, thinly sliced

How to make Spring chicken dinner salad

1. Place the chicken in a large saucepan and pour in 1 litre of cold water to cover. Add 3 tablespoons of Diamond Crystal kosher salt or 3½ teaspoons of Morton kosher salt.

2. Bring the water to a gentle boil over medium heat, then immediately turn the chicken over using tongs. Cover the pan, remove it from the heat, and let the chicken sit until an instant-read thermometer inserted into the thickest part registers 65 °C, which should take about 5–10 minutes depending on the thickness of the breast.

3. Transfer the chicken to a cutting board and let it rest for 10 minutes.

4. Meanwhile, squeeze the juice from the lemon halves into a medium bowl. Whisk in the mustard, then gradually drizzle in the oil while whisking constantly until the dressing is thick and emulsified. Season with salt and pepper to taste.

5. Using a rolling pin, gently crush the green beans on a chopping board until the skins split and the insides are softened but not pulverised.

6. Transfer the green beans to a medium bowl and drizzle in 2 tablespoons of the dressing. Massage the beans with your hands to break them down further and coat them in the dressing; season with salt.

7. Separate the lettuce leaves and toss them in another medium bowl with the chives and basil. Arrange the dressed leaves on a platter.

8. In the same bowl, toss the radishes and peperoncini with 1 tablespoon of the dressing; season with salt.

9. Slice the rested chicken into 0.5–1 cm thick pieces and season with pepper.

10. Arrange the sliced chicken, radish salad, green beans, and avocado on the platter with the dressed lettuce as desired. Drizzle with more dressing and serve the remaining dressing alongside.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.