Spring Chicken Asparagus Pea Salad |

Spring Chicken Asparagus Pea Salad

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes



For the Salad

  • 2 boneless, skinless chicken breast
  • 1 lb asparagus
  • 1 cup frozen petite peas, thawed
  • 1 cup cherry tomatoes, halved
  • 6 ounces blackberries
  • 1/2 cups sliced almonds, lightly toasted
  • 1 avocado, cored and sliced
  • 4 ounces herbed goat cheese, sliced
  • 4 cups mixed spring greens
  • 2 cups romaine lettuce, sliced

For the Vinaigrette

  • 3 tablespoons raspberry balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • Dash of salt and fresh black pepper

For the Chicken Rub

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon parprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper


  1. Bring 8 cups of water to a boil in a large pot. Add asparagus and boil until tender, about 3 minutes. Drain and place in a bowl of ice water to stop the cooking for 1 minute. Pat dry, slice into inch long pieces and set aside.
  2. Mix together chicken rub spices in a small bowl. Pat chicken breasts dry and sprinkle both sides liberally with rub mix.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chicken and cook until the temperature reaches 165°F, about 6 minutes per side. Remove from pan and let rest for five minutes before slicing.
  4. In a small bowl, whisk together ingredients for vinaigrette until completely combined.
  5. Assemble the salad: Toss the greens, asparagus, peas and tomatoes together with most of the dressing, reserving a few tablespoons for drizzling.
  6. Top the salad with the sliced chicken, goat cheese, toasted almonds, avocado, and blackberries. Drizzle with remaining vinaigrette.