Epic Spring Salad with Asparagus, Chicken and Garlic Scapes

by Rebekahcooked up on May 27, 2016

Lordy, I love a good, giant salad. If you follow me on Instagram you probably already know this, because I make a salad for lunch almost every single day. I love to pile them high with whatever’s fresh – fruit, vegetables, protein and more. And they are great for people who are always hungry (yo!), because as long as you are sticking to mostly vegetables, you don’t have a lot to worry about in the calorie department and can eat large volumes (this is one of my main goals in life).

 

Springy Salad with Asparagus, Garlic Scapes and Chicken | PDXfoodlove

That’s what I had in mind when I made this for dinner the other day – and we feasted on leftovers days afterward because I made a huge amount of the fixins on purpose.

This time of year, I love having the spinach and lettuce in the garden go nuts. I can go cut 4 cups of fresh greens for a meal for 2 and it will be replenished within a day or two. It’s almost like the spinach *likes* it when I cut off a bunch of leaves. And if we aren’t having it in a salad, it goes on a pizza or in a pasta. That reminds me – I harvested garlic scapes today! I can’t wait to put those on a pizza, too!

Anyway, back to the salad at hand. This one also features garlic scapes. And asparagus, which were on a killer sale at Fred Meyer last weekend. And, a half a chicken breast thrown in there for a little protein. I think you’ll like the way they work together! I made the baked chicken breast recipe from Gimme Some Oven for this, and got good results.

Chorizo Jalapeño Poppers

Chorizo Jalapeño Poppers

Ingredients

  • 4 jalapeños
  • 1/4 lb. chorizo
  • 3-4 Tbsp. mascarpone (or cream cheese)
  • 1/4 cup shredded sharp cheddar cheese
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Slice the jalapeños in half and remove the seeds. Place on a baking sheet, cavity facing up.
  3. Brown the chorizo in a skillet, removing as soon as browned as to not overcook. Drain, then spoon into jalapeños.
  4. Use a spoon to press mascarpone into jalapeño halves with chorizo, smoothing the top and avoiding filling the peppers too fully. Top with shredded cheddar. Try to make sure the peppers are facing up and are balanced, so the melting cheese does not run out during the baking process.
  5. Bake for about 10 minutes, then turn on the broiler for 2-3 minutes, or until the cheese on top bubbles and browns. Top with chopped cilantro and serve with lime wedges for squeezing.
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Other garden recipes to try:

Grilled Succotash with Pesto

I'm not quite ready for summer to end!

Summer Fruit Quinoa Salad

Can you tell that summer is my FAVORITE?

Cool Cucumber Avocado Sesame Salad

A crunchy-fresh salad that will go great with a piece of grilled chicken or fish for a light summer dinner!