Dash™ Springtime Salad with Chicken and Veggies
Springtime calls for vibrant, fresh food and fun flavors. This Dash™ Springtime Salad with Chicken and Veggies is a simple recipe that you can customize by using your choice of salad greens and veggies. Just make sure you season everything with Dash™ Original or Garlic & Herb Seasoning – both add so much scrumptious flavor without any salt!
Options for Sautéed Veggies
Want to change up our suggestions for the vegetables in this recipe? No problem! Here are some other options to consider:
🥦 Best Vegetables for Sautéing
Quick-Cooking Veggies (3–5 min)
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Spinach
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Kale (remove stems)
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Mushrooms (thinly sliced)
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Zucchini (cut into half-moons or matchsticks)
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Bell Peppers (thinly sliced)
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Snow Peas
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Cherry Tomatoes (halved)
Medium-Cooking Veggies (5–8 min)
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Broccoli (cut into small florets)
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Asparagus (trimmed and cut into 2-inch pieces)
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Green Beans
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Brussels Sprouts (halved)
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Carrots (julienned or thin slices)
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Cauliflower (small florets)
Longer-Cooking Veggies (8–12 min)
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Sweet Potatoes (small cubes)
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Butternut Squash (small cubes)
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Potatoes (thin slices or small cubes)
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Eggplant (cut into cubes)
🔥 Sautéing Tips
✅ Use a heavy pan (cast iron or stainless steel)
✅ Get the oil hot before adding veggies
✅ Don’t overcrowd — cook in batches if needed
✅ Add garlic and delicate greens (like spinach) at the end to prevent burning
Dash™ Springtime Salad with Chicken and Veggies
Ingredients
For the Salad Dressing
- ¾ cup Greek yogurt
- 2 tbsp Member's Mark™ Extra Virgin Olive Oil
- 2 tbsp White vinegar
- 2 tbsp Dash™ Garlic & Herb Seasoning
- 1 tsp Dijon mustard
For the Chicken
- 2 Boneless, skinless chicken breasts
- 2 tbsp Dijon mustard
- 1 tbsp Member's Mark™ Extra Virgin Olive Oil
- 1 tbsp Dash™ Original Seasoning
- ¼ cup Low sodium chicken broth
For the Veggies and Salad
- 1 tbsp Member's Mark™ Extra Virgin Olive Oil
- 1 bunch Asparagus, ends trimmed
- 1 medium Red onion, sliced
- 5-6 Rainbow carrots, sliced lengthwise
- 1 Red bell pepper, chopped into 1” pieces
- 1 Yellow bell pepper, chopped into 1” pieces
- 1 Radish, sliced
- 2 tsp Dash™ Original or Garlic & Herb Seasoning
- 1 tbsp Butter
- 1 bag Spring mix lettuce
Instructions
For the Salad Dressing
- In a bowl, add all ingredients and mix until thoroughly combined. Cover and chill while you're making the rest of the salad.
For the Chicken
- Rub the chicken breasts with Dijon mustard, coating them evenly. Sprinkle Dash™ Original Seasoning on both sides. For extra flavor, let the chicken marinate in the Dijon mustard and seasoning for 15-20 minutes before cooking. This allows the mustard to tenderize the chicken and enhances the overall taste.
- Heat sauté pan over medium-high heat with ember's Mark™ Extra Virgin Olive Oil.
- Add the chicken breasts to the hot pan and sear for 4-5 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F.
- Add 1/4 cup chicken broth to the pan after searing and let the chicken simmer for an additional 2 minutes.
- Remove the chicken from the pan and let it rest for a few minutes before serving.
For the Veggies and Salad
- Add oil to a large skillet over medium-high heat. Once hot, add asparagus, onion, and carrots and cook for about 5-6 minutes, tossing occasionally.
- Add bell peppesr and raddish to the skillet along with Dash™ Original or Garlic & Herb Seasoning. Let veggies cook for about 6-8 minutes or until browned and tender. Toss veggies occasionally, but not too often so they have a chance to brown.
- Once veggies are cooked to your desired consistency, reduce heat and add in butter. Toss until the butter is melted. Taste and add more Dash™ Seasoning, if desired.
- Add the bag of mixed greens to a large bowl, and then top with the chicken and veggies. Drizzle with your homemade dressing, and add croutons if you'd like!
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