Garlic Chicken Salad with Tangy Vinaigrette

Recipe Benefits

• This recipe is designed to help maintain balanced zinc levels by focusing on lean protein sources, fresh vegetables, and healthy fats.
• Radicchio and asparagus provide fiber and essential nutrients without adding excessive zinc, making it ideal for those needing to manage zinc excretion effectively.

Ingredients

For 4 servings:

• 2 tbsp extra virgin olive oil, divided
• 4 chicken breasts, about 5 1/2 oz (150g) each, cut into thin strips
• 1 garlic clove, finely chopped
• 2 oz (60g) roasted red bell peppers, thinly sliced
• Salt and freshly ground black pepper, to taste
• 1 small head of radicchio, torn into small pieces
• 9 oz (250g) asparagus spears, trimmed and cut into 3 pieces
• 1/2 tsp honey or another sweetener alternative

Instructions

1. Heat 1 tablespoon of the olive oil in a large nonstick frying pan over medium-high heat. Add the chicken and garlic, cooking and stirring for 5-7 minutes or until the chicken is tender and cooked through. Stir in the roasted red bell peppers and season with salt and pepper.
2. While the chicken cooks, place the radicchio leaves in a large serving bowl.
3. Remove the chicken from the pan using a slotted spoon and add it to the bowl with the radicchio.
4. Add the asparagus to the oil remaining in the pan and cook, stirring constantly, for 1-2 minutes or until just tender. Transfer the asparagus to the bowl with the chicken and radicchio.
5. Whisk the remaining 1 tablespoon of olive oil, vinegar, and honey (or sweetener) in the pan over high heat until well combined. Pour this dressing over the salad, tossing quickly so that all the ingredients are well mixed and coated with the dressing. Serve immediately.

Nutritional Information

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