Ingredients
Equipment
Method
Prepare Lemon Dressing
- In a jar, combine lemon juice and minced garlic. Let sit for 5 minutes. Add lemon zest, olive oil, honey, mustard, and salt. Shake until emulsified.
Blanch Vegetables
- Boil salted water, add sweet peas for 60 seconds and ice bath, then asparagus for 3-4 minutes. Drain and set aside.
Prepare Chicken
- Shred rotisserie chicken or slice roasted chicken into strips. Aim for bite-sized pieces.
Assemble Salad
- Layer Romaine lettuce on a platter, then arrange blanched asparagus, cucumber, shredded chicken, sweet peas, feta, and mint.
Final Touches and Serve
- Sprinkle black pepper over and garnish with lemon slices. Serve with dressing on the side.
Nutrition
Notes
This salad can be customized with different veggies and proteins to fit your taste preferences. Use fresh ingredients for the best flavor.
