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Spring Salad with Chicken, Asparagus, Peas, and Radishes

Spring Salad of Chicken, Asparagus, Peas, and Radishes with a Dill and Mint Dressing

A salad to celebrate the seasonal Springtime produce. Pair the salad with an Alsace dry Riesling or Pinot Blanc.
Course Salad
Cuisine American
Keyword Chicken, Asparagus, Peas, and Radish Salad with Mint and Dill Dressing
Servings 4
Author Jane, adapted from "A Bird in the Hand," Diana Henry


For the Salad

  • 2-3 cups low sodium chicken broth
  • lb. boneless and skinless chicken breasts
  • 4 oz radishes, sliced thinly
  • 1 cup petit peas, frozen
  • 16 medium thick green asparagus spears, halved lengthwise

For the Dressing

  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup fruity-style extra virgin olive oil
  • salt and pepper
  • 1/4 cup heavy cream
  • 1/2 + tablespoon dill, chopped + extra sprigs for garnish
  • 1/2 + tablespoon mint leaves, chopped + extra leaves for garnish
  • sea salt flakes


  • Put enough chicken broth into a large sauté pan to cover the chicken breasts(amount of broth will depend on the size of your chicken breasts). Bring the the broth to a boil and reduce the heat to a simmer, add the chicken breasts. Poach for 15-20 minutes of until cooked through.
  • Make the dressing by combining the lime juice and mustard into a small/medium bowl and slowly whisk in the olive oil, salt, pepper, cream and herbs. Set aside.
  • Steam the asparagus spears for about 5 minutes. Remove and spread the spears out to cool. Add the frozen peas and steam for 2-3 minutes. Remove the peas and cool.
  • Cut the chicken breasts diagonally into thin slices. In a medium bowl, toss the peas, radishes, and asparagus with half of the dressing.
  • To Serve: Divide the vegetables between 4 plates. Place the chicken slices on top and spoon the rest of the dressing on top. Garnish each plate with dill sprigs and mint leaves.