(NC) There are tons of food combinations that go well with salads. You can opt for dairy-free options, add different proteins and vegetables, play around with dressing options and have fun. This one, developed by the team behind the Montreal-based FoodHero app, includes the option to add marinated chicken to the mix.

Rainbow Chicken Spring Salad

Prep time: 20 minutes (+1 hour if including chicken)
Cook time: 30 minutes
Makes: 2-3 servings

Ingredients:

Chicken

• 3 boneless chicken breasts
• ¼ cup (60 ml) of olive oil
• 3 tbsp (45 ml) balsamic vinegar
• 1 tbsp (15 ml) minced garlic
• Pinch of salt and pepper

Salad

• 1 bunch of asparagus
• ½ cup (120 ml) frozen peas or edamame, thawed (or use fresh)
• A handful of salad greens (again, use what you’ve got)
• 2 radishes, thinly sliced
• cup (80 ml) crumbled cheese (blue cheese, feta cheese, goat cheese, etc.)
• ½ avocado, pitted and diced
• ¼ cup (60 ml) chopped nuts
• ½ cup (125 ml) roasted chickpeas
• Fresh herbs, for garnish (basil, mint, chives, etc.)
• Salt and pepper, to taste

Dressing

• 1 small garlic clove (or 1/8 teaspoon garlic powder)
• 1 tbsp (15 g) lemon juice (fresh or bottled)
• ½ tsp (2 ml) lemon zest (optional)
• 1 tbsp (15 g) vinegar (white wine, balsamic, fig, etc.)
• 2 tbsp (30 g) oil (olive, avocado, peanut, etc.)
• ¼ cup (60 ml) fresh or dry basil/mint (or combine both)
• Salt and pepper, to taste

Directions:

1. Marinade the chicken breasts in olive oil, balsamic vinegar, minced garlic, salt and pepper for at least 1 hour. For best results, marinate overnight.
2. Grill or pan fry chicken over medium heat for approximately 5-7 minutes per side, or until fully cooked.
3. Bring a large pot of water to a boil; add a pinch of salt.
4. Set a bowl of ice water nearby to cool the asparagus.
5. Snap the woody ends off the asparagus then blanch for about 1 minute, or until tender.
6. Transfer the asparagus to the ice water for another minute, then drain.
7. Dry and chop the asparagus into bite-sized pieces, then transfer it into a separate bowl with peas.
8. For the dressing, mix lemon juice, zest, vinegar, oil, herbs, garlic and salt in a food processor.
9. Add half the dressing to the asparagus and peas, toss to coat evenly and season with salt and pepper.
10. Assemble the salad by adding the radishes, leafy greens, avocado, cheese, nuts and chickpeas to the asparagus and peas then sprinkle with salt and pepper. Toss well.
11. Top with chicken and drizzle with leftover dressing.

Find more recipes and where to find low-cost local grocery products at foodhero.com.