Late spring means it's asparagus season! This meal-in-a-bowl is a delightful mix of fresh asparagus, juicy chicken breast, and pecorino cheese, all drizzled with a fancy (yet quick to make!) Meyer Lemon vinaigrette. Talk about a salad that delivers amazing flavors and plenty of crunch after a cold winter of comfort food. Serve it with some wild rice on the side for a super-healthy, dinner-worthy meal!

What are Meyer lemons?

Meyer lemons are a delightful twist on the classic lemon. They're smaller and rounder, with a smooth, thin rind that can range from deep yellow to orange. Inside, you'll find a dark yellow pulp that's significantly sweeter than standard lemons. Their floral, tangerine-like flavor and lower acidity make them perfect for vinaigrettes.

Why we love these ingredients

Asparagus is more than just a great source of fiber. It’s also rich in prebiotics, which fuel the good gut bacteria and promote a healthy gut microbiome.  Asparagus contains glutathione, an antioxidant that strengthens the immune system and helps with your body’s own detoxification process. It’s also rich in potassium, a mineral that supports healthy blood pressure levels.

Like regular lemons, Meyer lemons are rich in vitamin C, folate, and phytonutrients which promote immune, skin, and cholesterol health.  And its naturally high levels of fiber and pectin keep things moving through the digestive tract, improving regularity, and easing constipation. 

Grape tomatoes are sweeter than classic globe tomatoes, and higher in gut-healthy pectin. Like regular tomatoes, they’re rich in lycopene, a potent antioxidant that supports vision, skin, and heart health. Thanks to their high levels of prebiotics and fiber, grape tomatoes are a yummy way to support a healthy, balanced gut. 

Pro tips for easy prep

Trimming asparagus is so easy! Hold the bottom of the spear firmly and bend the top until it snaps naturally where the woody part ends. You can also line up the spears and use a chef's knife to cut off the woody ends at the point where the spears turn from white to green. Then, use a vegetable peeler to remove any fibrous skin starting from the bottom and peeling up. Thicker asparagus tend to be woodier and more fibrous.

Ready? Let’s do this!

Chicken and Asparagus Salad with Meyer Lemon Vinaigrette

Ingredients

• 15 sliced asparagus, cut into 2-inch sections
• 1/2 cup grape tomatoes, sliced in half lengthwise
• Kosher salt and pepper
• 1 1/2 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 2 Tbsp. olive oil, divided
• 1 Meyer lemon
• 1 tsp. Dijon mustard
• 1/4 cup grated pecorino cheese
• 5 oz. mixed greens
• 1/4 cup roasted almonds, chopped

Directions

1. Bring a medium pot of water to boil. Reserve 4 spears asparagus, then cut others into 2-inch pieces. Add 1 teaspoon salt to water, then add asparagus pieces and cook until bright green, about 2 minutes; immediately transfer to bowl of ice water to cool. Drain and pat dry.
2. Season chicken on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet on medium-high, add chicken and cook until golden brown on all sides and just cooked through, about 5-6 minutes per side
3. Into a large bowl, grate zest from lemon and squeeze in juice. Whisk in mustard and remaining tablespoon olive oil, then stir in pecorino. Add a pinch of salt and pepper to taste.
4. With vegetable peeler, pressing down firmly, create long strips from reserved asparagus. Add to bowl of dressing along with cooked asparagus and toss to coat. Fold in chicken, mixed greens and almonds. Enjoy!