Favorite Springtime Chicken Salad

This is a chicken salad that earns its keep when asparagus starts showing up at the market. The recipe leans on poached chicken breast, blanched asparagus snapped off where the stalks turn tender, and crisp shredded iceberg, all dressed with a lemon-and-herb vinaigrette built on garlic, oregano, and basil.

Two techniques carry the whole salad. Poaching the chicken in barely-simmering water keeps it from going dry and stringy the way pan-fried breast often does. Blanching the asparagus only until the spears bend slightly when lifted preserves their snap and color. Both get cool before mixing so the dressing sticks instead of slipping off warm meat.

Top with toasted slivered almonds and lemon slices for a crunchy, fresh finish that holds up at room temperature.

Pro Tips

• Snap asparagus stalks one at a time at their natural break point; this is where tender meets woody every time
• Salt the chicken poaching water like pasta water, otherwise the meat tastes flat
• Toast almonds in a dry skillet for 3 minutes until just golden; raw almonds have nothing on toasted ones
• Make the dressing first; sitting 15 minutes lets the dried herbs soften and bloom
• Substitute butter lettuce or romaine for iceberg if the leaves need more flavor

Variations

• Swap chicken breast for poached salmon for a richer protein
• Add a handful of halved cherry tomatoes or sliced cucumbers for more vegetable color
• Stir a teaspoon of Dijon mustard into the dressing for sharper bite