Epic Spring Salad With Asparagus, Chicken And Garlic Scapes

December 17, 2022 by No Comments

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).

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.

Table of Contents

Ingredients

  • 4-5 cups fresh salad greens of any kind
  • 1 Tbsp. best quality olive oil
  • 1 whole lemon, quartered
  • 2 Tbsp. grated Parmesan
  • Salt and pepper
  • 1 chicken breast, cooked your favorite way
  • 15-20 garlic scapes
  • 1 lb. asparagus
  • 2 tbsp. sunflower kernels

Instructions

  1. Toss the asparagus, lemon quarters and garlic scapes in oil, and grill until tender.
  2. Toss the salad greens with olive oil, salt, pepper and grated Parmesan.
  3. Plate with the salad greens on the bottom, grilled garlic scapes, asparagus and chicken on top, and squeeze the grilled lemon over top to taste. Sprinkle with sunflower seeds.