This salad has it all. The satisfying crunch of sugar snap peas, hazelnuts, and lightly sautéed asparagus, combined with salty feta cheese and succulent chicken. Then, the crowning glory is the creamy, lemony dressing that ties it all together. Perfect for picnics, potlucks, and plain-old midweek fare! Enjoy this delightful high-satiety meal with only 8 grams of net carbs per serving.
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Instructions
Chicken Salad
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Slice the asparagus into 2-inch (5 cm) pieces on the diagonal. Melt butter in a skillet over medium heat. Add the asparagus and sauté for about 6 minutes until glossy and fork-tender.
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While the asparagus is cooking, chop the cooked chicken and sugar snap peas into bite-sized pieces.
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Add the asparagus, chicken, snow peas, feta, and scallions to a large bowl. Add the lemon juice and zest, toss to combine.
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Combine the Greek yogurt, mayonnaise, lemon zest and juice, Dijon mustard, salt and black pepper in small bowl.
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Arrange the lettuce on one large platter, or divide among individual serving plates. Top the lettuce with the chicken and asparagus mixture and sprinkle with chopped hazelnuts. Drizzle the dressing over the salad.
Dressing
To serve
Tips
A rotisserie chicken works very well for this recipe.
To add more fat to your diet, use the darker cuts of chicken instead. Bear in mind that this will lower the satiety score to around 64.
For added flavor, toast the hazelnuts in a dry skillet over medium heat for about 5 minutes before serving. Swirl them in the pan every minute or so, and watch they don't burn!
Add a teaspoon of water to the dressing for a thinner consistency, if needed.
