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Menu Plan for the week of May 31, 2013:  Sunday's Recipes

Chicken Salad with Potatoes, Asparagus

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

       Use leftover meat from the Roast Cornish Hens - or grill 2 chicken breasts according to the recipe.  If you are using leftover hens - just sauté the potatoes and asparagus if you don't want to use the grill.  We used the rest of the package of mozzarella balls and the rest of the radishes.

Chicken Salad with Potatoes, Asparagus 

Total time: 30 minutes
   Grilling the chicken breast and vegetables adds the perfect summer flavors to make this salad an easy hit. 

Chicken Salad with Potatoes, Asparagus  Ingredients:


Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large skillet (or 2) or barbecue grill and grill pan,
salad spinner, salad bowl

Turn on/light barbecue grill if using
Make marinade, pour over chicken breasts
Cut potatoes, toss with oil, cook
Trim, cut asparagus, set aside
Prepare spinach, other greens, wash, spin dry
Make vinaigrette
Cook chicken if using breasts
Tear spinach, lettuce, put in salad bowl

Snip herbs, add to salad
Slice radishes, add to salad
Cook asparagus
Turn chicken
Cut tomatoes, add to salad
Cut olives, add to salad
Add mozzarella to salad
Add half vinaigrette, toss well
Slice chicken if using leftover
Remove chicken if using breasts, slice
Remove potatoes asparagus
Add chicken, vegetables, vinaigrette to salad
Toss gently and serve

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