1 Head Green Leaf Lettuce (broken Into Bite-size Pieces)
2 Cup Spinach, Coarsely Chopped
1/2 Cup Fresh Cilantro, Chopped
2 Chicken Breasts, Grilled Or Broiled
2 Cup Asparagus Cut Into 1 Inch Diagonals
1/2 Cup Carrots, Julienne
2 Tablespoon Olive Oil
1 Tablespoon Fresh Lemon Juice
2 Tablespoon Greek Yogurt
1 Teaspoon Honey
1/2 Teaspoon Curry Powder
1/2 Teaspoon Dried Basil
1 Green Onion, Minced
1/4 Teaspoon Sea Salt
Fresh Ground Black Pepper To Taste
In a large serving bowl, combine the lettuce, spinach and cilantro.
Prepare the chicken according to your cooking preference, cut into bite-sized pieces. Toss into greens.
Blanch the asparagus and carrots in separate batches.* Toss into greens.
In a small bowl, combine the olive oil, lemon juice, Greek yogurt and honey, whisk until creamy. Add in the curry powder, basil, green onion, salt and pepper. Whisk again and gently toss into salad.
Fill a medium sized sauce pan half way full of water. Bring water to boil. Add in veggies, boil for 2-5 minutes, depending on the vegetable, until tender crisp and bright in color. Remove from pan with slotted spoon and immediately plunge into a bowl of ice water to stop cooking.