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Warm Lemon Chicken Asparagus Potato Salad
Warm Lemon Chicken Asparagus Potato Salad
4
Servings
10 min
Prep
20 min
Cook
30 min
Total
Lunch
Chicken
Stovetop
Easy
Balanced Meals
Meal Launch Base Library
Ingredients
- 6 cups water
- 1 lb baby gold potatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 3/4 tsp kosher salt, divided
- 1/4 tsp black pepper
- 1/3 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh dill
- 3 cups baby arugula
Instructions
- Bring the 6 cups water to a boil in a large pot. Add the 1 lb potatoes and cook for 10 minutes. Add the 1 bunch asparagus and cook for 2 minutes more, until the potatoes and asparagus are tender; drain well.
- While the potatoes cook, season the 1 lb chicken pieces with 1/2 tsp of the kosher salt and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 7–8 minutes, stirring occasionally, until the largest piece reaches 165°F.
- Whisk together the 1/3 cup Greek yogurt, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp dill, and remaining 1/4 tsp kosher salt.
- Place the 3 cups arugula in a large bowl. Add the warm potatoes, asparagus, chicken and any juices, and lemon-dill dressing. Toss gently and divide among four plates.
