Asparagus Spinach Salad with Chicken

The knee conversation is happening whether I like it or not. Kayla — the charge nurse, the newlywed, the woman who does not accept excuses from patients or grandmothers — she sat me down this week and said, "Granny, the wedding is over. It's time." She's right. The wedding was the last thing I was holding onto as a reason to delay. The wedding is done. The chicken is fried. The excuse is gone.

I scheduled the consultation with the orthopedic surgeon. Dr. Kwan, at Memorial Health — Kayla's hospital, which means Kayla will be hovering, which means I will never be alone, which is either comforting or suffocating depending on the hour. The consultation is in two weeks. The knee — the left one, the one that has been talking since 2019 — will be evaluated and a plan will be made and I will follow the plan because I am sixty-eight years old and I want to stand at the stove for another twenty years and the knee is the thing that will stop me if I don't stop it first.

I told Denise. She said, "Finally." I told Mrs. Crawford. She said, "I had my hip done at eighty-two. You'll be fine." I told Gladys. She said, "Does this mean you'll miss the boil?" I said, "Gladys Johnson, I will attend the Lowcountry boil from a wheelchair if necessary, and my cobbler will still be better than yours from any position, seated or standing." She laughed. I didn't.

Made chicken bog tonight. The comfort food. The Monday food. The thinking food. I stirred the rice and I thought about the knee and the surgery and the recovery and the months of physical therapy and the cane I'll probably need and the stool Kayla will insist on putting in the kitchen so I can sit while I cook. I don't want to sit while I cook. I cook standing. I have always cooked standing. But the knee doesn't care about always. The knee cares about now.

Now go on and feed somebody.

I made the chicken bog that night because it’s what my hands know how to do when my mind is loud — but I’ve been thinking ahead to the weeks after surgery, when standing over a pot of anything for forty-five minutes will not be an option, and Kayla will be watching me like I’m one of her patients. This asparagus spinach salad with chicken is what I’m adding to the rotation: quick enough to make from a stool if I have to, nourishing enough to feel like a real meal, and the kind of thing that still tastes like I meant it. The knee may have opinions about the stove, but it doesn’t get to have opinions about flavor.

Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts
1 bunch fresh asparagus (about 1 lb), woody ends trimmed, cut into 2-inch pieces
5 oz baby spinach
1/2 small red onion, thinly sliced
1/3 cup toasted sliced almonds
1/4 cup crumbled feta cheese
2 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste

For the lemon vinaigrette:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, finely minced
1/2 teaspoon honey
Salt and black pepper to taste

Instructions

Season the chicken. Pat chicken breasts dry with paper towels. Rub with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper on both sides.
Cook the chicken. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side, until golden and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest 5 minutes, then slice thin against the grain.
Blanch the asparagus. Bring a medium saucepan of salted water to a boil. Add asparagus pieces and cook 2 to 3 minutes until just tender-crisp and bright green. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
Make the vinaigrette. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and honey. Season with salt and pepper to taste.
Assemble the salad. Spread baby spinach across a large serving platter or in a wide bowl. Top with blanched asparagus, red onion slices, and sliced chicken. Scatter toasted almonds and crumbled feta over the top.
Dress and serve. Drizzle vinaigrette evenly over the salad just before serving. Toss lightly at the table, or serve as-is and let folks dress their own portions.

Nutrition (per serving)

Asparagus Spinach Salad with Chicken — Something Light Before the Hard Work Starts