Lemony Chicken, Asparagus & Feta Salad with Creamy Yogurt Dressing
A crunchy, creamy, and satisfying salad with tender chicken, crisp asparagus, sugar snap peas, and salty feta, all tied together with a lemony yogurt dressing.
- Prep15 min
- Cook10 min
- Total25 min
- DifficultyEasy
- Servings4
This salad is a complete meal in a bowl, perfect for a light lunch or a satisfying dinner. The combination of textures—crunchy hazelnuts and snap peas, tender asparagus and chicken, and creamy feta and dressing—makes every bite interesting.
The lemony yogurt dressing is the star here, adding a bright, tangy flavor that perfectly complements the savory ingredients. It's quick to put together, making it ideal for busy weeknights or for taking along to a picnic or potluck.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cut the asparagus diagonally into 2-inch (5 cm) pieces. Melt the butter in a skillet over medium heat. Add the asparagus and sauté for about 6 minutes, until glossy and fork-tender.
- While the asparagus cooks, chop the cooked chicken and sugar snap peas into bite-sized pieces.
- In a large bowl, combine the cooked asparagus, chicken, sugar snap peas, crumbled feta, and sliced scallions. Add the lemon juice and zest, and toss gently to combine.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon zest and juice, Dijon mustard, salt, and black pepper until smooth.
- Arrange the lettuce on a large platter or divide among individual plates. Top with the chicken and asparagus mixture, sprinkle with chopped hazelnuts, and drizzle the dressing over the salad.
💡 Tips
- For extra flavor, toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes before chopping.
- You can use leftover roast chicken or rotisserie chicken for convenience.
- If you don't have sugar snap peas, snow peas or green beans work well too.
Inspired by a recipe from Diet Doctor