Chicken, asparagus, broad bean and radish salad with dill and mint dressing from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 128) by Diana Henry

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Notes about this recipe

  • eliza on June 06, 2024

    Made this salad again with cooked pork tenderloin instead of the chicken. I used all the veg from the garden; asparagus, lettuce, radish, and arugula, and I added some oil packed sun dried tomatoes. Really good adaptation and one I will repeat.

  • Hansyhobs on February 18, 2023

    I already had leftover roast chicken so skipped the first part of the salad. Really nice, but salad dressing is verging on a little too sweet for me.

  • eliza on July 04, 2018

    This is a really good salad. I found the flavour very mild and subtle, and so I added some extra radishes to it. I didn't use the asparagus since my garden has stopped producing it and instead added some arugula from my friend's garden. I also omitted most of the sugar from the dressing since my vinegar was quite sweet. Otherwise I followed the recipe. The additional radishes and the arugula added some extra spiciness that we liked. The headnote states that green snap beans or sugar snap peas can be substituted for the asparagus when it's out of season. This salad kept well in the fridge for several days, and the flavour even seemed to improve a bit over time; the dressing also holds well in the fridge and has a multitude of uses. I have now made this several times, and I always put in extra radish and arugula. A good lunch dish for guests who tend to avoid carbs.

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