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Chicken & Asparagus with Tarragon Dressing on Spring Greens

This spring-inspired chicken salad features fresh asparagus, new baby potatoes, bright salad greens, and a creamy tarragon and chive dressing.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

DRESSING
3/4 cup low-fat mayonnaise
3 tablespoons white wine vinegar
3 tablespoons snipped chives
3 tablespoons finely chopped fresh tarragon or 1 tablespoon dried tarragon leaves
2 garlic cloves, minced
SALAD
1 teaspoon salt
4 (2-inch) small red potatoes, cut into 1/4-inch slices
3/4 pound (about 2 cups) asparagus, cut into 2-inch pieces
1 tablespoon olive oil
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups spring salad greens
1 cup grape tomatoes, cut in half
1/4 cup pine nuts, toasted

Instructions 

To make dressing, stir together all dressing ingredients in small bowl. Cover and refrigerate at least 1 hour or up to 3 days.

To make the salad, fill a medium saucepan half full with cold water. Add 1 teaspoon salt and potatoes. Bring to a boil; reduce heat to simmer. Cook, uncovered, 15 minutes or until just tender. Remove potatoes from water with slotted spoon. Chill.

Cook asparagus in the same simmering water 5 to 6 minutes or until just tender. Drain and chill.

Heat oil in large skillet over medium-high heat. Add chicken tenders; sprinkle with 1/2 teaspoon salt and pepper. Cook about 10 minutes or until lightly browned and thoroughly cooked. Chill.

When ready to serve, arrange 2 cups of salad greens on each of 4 large plates. Top with 1/4th of potatoes, asparagus, chicken, and tomatoes. Drizzle with dressing. Sprinkle with toasted pine nuts.

Tips 

To toast pine nuts, use a small skillet over medium heat for about 4 minutes, stirring occasionally.

 

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      502
    • Calories from Fat 
      45%
    • Total Fat 
      26g
    • Saturated Fat 
      4g
    • Total Carbohydrate 
      43g
    • Protein 
      28g
    • Sugars 
      4g
    • Cholesterol 
      66mg
    • Dietary Fiber 
      8g
    • Sodium 
      1,607mg
  • DAILY VALUE
    • Vitamin A 
      51%
    • Vitamin C 
      73%
    • Calcium 
      11%
    • Iron 
      33%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2.5
    • Fat 
      4.5
    • Very Lean Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source