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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil |
1/4 cup lemon juice |
1 clove garlic, finely chopped |
1/2 teaspoon grated lemon rind |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 pound boneless, skinless chicken breasts, cut into strips |
1 pound thin asparagus, trimmed |
2 tablespoons chopped fresh dill |
1/2 cup cherry tomatoes, halved |
1 bag (8 ounces) prepared salad greens |
2 hard cooked eggs, peeled and quartered |
Directions:
1. Make Dressing. Whisk together olive oil, lemon juice, garlic, grated lemon rind, salt and pepper in a small bowl until well blended
2. Heat 2 tablespoons lemon dressing in a large skillet over medium heat. Add chicken and asparagus; stir fry for 8 to 10 minutes or until cooked through.
3. Stir chopped fresh dill into remaining lemon dressing. Add cherry tomatoes and dill dressing to skillet; cook until heated through, about 1 minute.
4. To serve, line serving platter with salad greens. Spoon warm chicken with sauce over greens. Top with quartered hard-cooked eggs.
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