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This complete meal in itself heralds the arrival of spring.
With fresh Ontario Spinach and Asparagus now available, this
salad tastes even better than it looks!
| |
|
| Preparation Time: |
20 minutes |
| Cooking Time: |
about 5 minutes |
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Serves 4
|
| 1 |
bunch Ontario Spinach, washed
and dried |
| 1 lb (500 g) |
Ontario Asparagus |
| 1 tbsp (15 mL)
|
vegetable oil |
| 1 lb (500 g) |
chicken breasts |
| 1/2 lb (250 g) |
Ontario Mushrooms, thickly
sliced |
| Herbal Vinaigrette: |
|
| 1/4 cup (50 mL) |
white wine vinegar |
| 1/4 cup (50 mL) |
each vegetable oil and
extra-virgin olive oil |
| 1 |
clove garlic, minced |
| 2 tsp (10 mL) |
each dried tarragon
and Dijon mustard |
| 1 tsp (5 mL) |
each salt and granulated
sugar |
| 1/4 tsp (1 mL) |
black pepper |
| Garnish: |
|
| 2 |
Ontario Greenhouse Tomatoes,
cut into wedges |
| |
Ontario Mushrooms |
Break off stems from spinach and discard. Tear spinach into
bite-sized pieces; place in large bowl. Set aside. Break off
tough ends of asparagus and discard. In large pot of boiling
salted water, cook asparagus for 3 to 5 minutes or until tender-crisp.
Drain and rinse under cold water. Add to spinach.
In large skillet, heat oil over medium-high heat; brown chicken
on both sides. Add mushrooms; cook until chicken is no longer
pink inside, about 5 minutes.
Herbal Vinaigrette: Meanwhile, in jar, shake together
vinegar, vegetable oil, olive oil, garlic, tarragon, mustard,
salt, sugar and pepper until well blended. Pour about 2 tbsp
(25 mL) over chicken mixture; cook, stirring, for another
minute or until well coated.
Add vinaigrette to spinach mixture; toss to coat. Arrange
on 4 dinner plates, placing asparagus on top in spokelike
fashion. Arrange tomatoes around edge. Remove chicken from
pan and cut into crosswise strips. Arrange on top of salad
with sprinkling of mushrooms. Serve immediately.
| Nutritional Information: |
|
| 1 Serving: |
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|
Protein: |
34 grams |
|
Fat: |
26 grams |
|
Carbohydrates: |
10.5 grams |
|
Calories: |
412 |
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