Spring Chicken Salad

Spring Chicken Salad

Roasted Scallion Dressing, Asparagus, Radish, Avocado

Created by Brava

Serves

2

Active Time

~10 min

Total Time

~25-32 min

Ingredients

  • 1 bunch scallions, white and green parts separated
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lemon juice
  • 4 spears asparagus (2-inch pieces, bottom 2 inches trimmed)
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 head Butter lettuce
  • ¼ cup thinly sliced radishes
  • 1 avocado

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

flaky sea salt (optional)

Equipment

Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

Allergens: Eggs

Tags

  • Lunch
  • Dinner
  • Californian
  • Chicken
  • Dairy Free
  • Gluten Free
  • Metal Tray
  • Paleo
  • Recipes
  • Salad
  • Spring
  • Three Zone Cooks
  • Vegetables
  • Weeknight
  1. 1

    Prep vegetables & chicken

    • Thinly slice the scallion white parts, and combine in a bowl with rice wine vinegar, lemon juice and a pinch of kosher salt. Let stand until ready to serve.
    • In medium bowl, toss together asparagus, 1 teaspoon cooking oil and a pinch of kosher salt.
    • Evenly spread asparagus in Zone 1 of Brava metal tray.
    • In same bowl, toss together green part of scallions, 1 teaspoon cooking oil and a pinch of kosher salt.
    • Evenly spread scallions in Zone 3 of metal tray.
    • Pat chicken breasts dry with paper towels.
    • Season chicken on both sides with salt.
    • Place chicken in Zone 2 of metal tray. Make sure thickest chicken breast is on left side of Zone 2.
  2. 2

    Roast vegetables & chicken

    • Slide metal tray into top shelf.
    • Select “Spring Chicken Salad” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of chicken breast.
    • While food cooks, prepare pesto.
  3. 3

    Make dressing and salad

    • Remove the scallion whites from liquid, reserve in small bowl. Whisk in mayonnaise, dijon mustard, 4 tablespoons extra-virgin olive oil and a pinch of kosher salt.
    • Tear Butter lettuce into bite size pieces, place in a bowl with scallion whites and radishes.
    • Remove Avocado core and skin and cut into 1” pieces, season with salt and pepper and reserve to lay on top of finished salad.
  4. 4

    Finish & serve

    • When your food is done, remove scallions, chop and add to dressing.
    • Cut asparagus into 1” pieces, add to contents of Butter lettuce bowl with dressing and divide between 2 plates. Scatter avocado across the top.
    • Cut chicken crosswise into slices and place on top of salad.
    • If desired, sprinkle chicken with flaky sea salt.