lunch
Pan-Fried Chicken & Asparagus Salad
Maximum flavor with minimum effort—it’s a win-win! Our recipe pairs pan-fried drumsticks and sauteéd asparagus with fresh strawberries and a creamy tarragon dressing. You’ll want to make this again and again all summer long.
Servings:
4
Total Time:
35m
Prep Time:
20m
Cooking Time:
15m
Ingredients
- 8 drumsticks
- ¼ cup baby spinach and lettuce mix
- ½ lb fresh asparagus
- ½ lb strawberries
- 1 tsp fresh tarragon
- ¹/³ cup non-fat cream
- 3 tbsp mayonnaise
- salt and pepper to taste
- chicken seasoning
- high heat oil
- salt and pepper to taste
Preparation Instructions
- Season the drumsticks with spices of choice and rub with oil. Heat some high heat oil in a large frypan over medium heat and cook the drumsticks, turning occasionally, for 10-12 minutes or until cooked through.
- Meanwhile, heat some high heat oil in a second frypan over medium heat. Add asparagus, and cook for 10 minutes, turning occasionally to ensure even cooking.
- Clean the strawberries and cut them in half.
- For the dressing, mix the mayonnaise with the cream and finely chopped fresh tarragon. Season with salt and pepper.
- Plate the spinach and lettuce and top with, asparagus, strawberries and the drumsticks. Add the dressing and top with tarragon leaves.
