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Lemon chicken salad with asparagus & baby beets
Poaching is my preferred method for cooking a chicken for salad

Here, the vinaigrette penetrates the chicken most effectively if it is added while the
chicken is still warm. Let the chicken marinate longer for a more pronounced flavor

Ingredients

For the vinaigrette
2 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon Dijon mustard
3/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon House salt
1/4 teaspoon ground cumin
1/3 cup extra virgin olive oil

For the salad
1 whole poached chicken, skin removed, meat shredded
12 asparagus spears cut into 2 inch pieces
3 baby gold or red beets, peeled, thinly sliced with a vegetable peeler or mandolin
1/2 small red onion, sliced into thin wedges
6 cups mixed spring salad greens

Method

For the vinaigrette
Add the ingredients to a jar with a screw top lid, replace the lid and shake vigorously
until emulsified

Make ahead:
Vinaigrette can be made up to 1 day ahead, keep refrigerated, bring to room
temperature and shake to emulsify

For the salad components
Toss half of the dressing with the warm chicken. Cover and refrigerate at least 2 hours
or until serving time

In a medium saucepan, cook asparagus in boiling salted water 3 to 4 minutes or until
crisp tender and bright green. Use a spider or tongs to remove the asparagus to an ice
bath

Toss the asparagus, beets, onion, and salad greens in a large bowl. Drizzle with
remaining dressing and stir gently to coat

Arrange the salad on a serving platter and arrange the chicken on top