Here's the Only Salad Recipe You Need to Know This Summer

Here's the Only Salad Recipe You Need to Know This Summer

Asparagus and fiddlehead ferns are in season. Their fresh taste is simply irresistible. I find it exotic to combine marinated grilled meat with steamed veggies. Now here's how to make it. 

Yield 4 servings

Time 40 minutes


1 chicken breast
1 tablespoon fresh cilantro, finely diced
1 garlic clove
1 tablespoon olive oil
juice of one freshly squeezed lime

½ quinoa
1/2 cup fresh green peas
½ lb sugar peas
½ lb fiddlehead ferns
½ lb mix mushrooms
½ lb asparagus
1 red bell pepper, cut to thinly strips


To marinate the chicken, mix the 1 tablespoon extra virgin olive oil with finely diced garlic clove, finely diced cilantro and juice of one freshly squeezed lime.

Mix well and add the chicken breast. Transfer to a Ziploc plastic bag and leave it in the refrigerator for 30 minutes to an hour.

Bring a pot with steamer, insert with salted water to a boil. Add the asparagus and steam for 3 minutes. Be careful do not overcook it.

Repeat the same for the rest of the vegetables.

In a medium size saute pan, heat 1 tablespoon extra-virgin olive oil and cook the mushrooms for 5 minutes, or until they are done.

Place the quinoa in a small pot, cover i t with water and let it cook over medium heat for 20 minutes. Stir occasionally. Add more water if necessary.

Grill the marinated chicken breast on a lightly oiled grill rack 7-8 minutes each side. Once cooked, wrap it in aluminum foil and let it rest.

Slice the chicken breast to 1/3” thin pieces. The meat should be tender and juicy.

In a big salad bowl, mix all the ingredients — the quinoa, steamed vegetables, sauteed mushrooms, and the grilled chicken slices. Season lightly with Partanna extra virgin olive oil and freshly squeezed lemon juice.

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