STREAMING NOW: Simply Nigella

Springtime Chicken Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this recipe on a low-carb website, and it's become a lifesaver. I usually make this up the night before and take it in to work for a great lunch.”

Ingredients Nutrition


  1. Cover the boneless chicken breasts with 1/4 c lemon juice and water or broth to cover in a 9-in skillet.
  2. Place over medium heat and bring to a boil slowly.
  3. Reduce heat and simmer for one minute.
  4. Remove from heat, cover, and let stand 20 minutes.
  5. Remove chicken, pat dry, & shred.
  6. Snap off asparagus stalks at the point of tenderness.
  7. Partially fill a large skillet with water and bring to boil.
  8. Add asparagus; cover and heat until water comes back to a boil.
  9. Uncover and boil slowly for 4-5 minutes until spears bend a little when lifted.
  10. Drain and cool.
  11. With a knife, shred half of the lettuce and place in a large salad bowl.
  12. Combine the dressing ingredients and shake until blended.
  13. Drizzle half of the dressing over the lettuce.
  14. Slice the asparagus into 2-in diagonal pieces and combine with the lettuce.
  15. Drizzle with remaining dressing and garnish with lemon slices.
  16. Serve, sprinkled with almonds.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a