Thursday, February 14, 2019

A Touch of Spring Salad in a Bowl #recipe from Linda Wiken, author

Today may be the day of chocolates and wine, of steak dinners for two, and of delectable heart-shaped desserts. But I'm offering something different here. Looking out the window at our still-accumulating snow piles, I need a taste of spring. So, here's a simple but delicious salad -- just close your drapes and enjoy.

I used the asparagus raw and pre-cooked the rice and chicken so that they were cold, although you could definitely use them hot. It just depends on how spring-like you want to be.

And although I'm making this for one, it can easily be turned into a romantic salad for two. Just add the wine and you're all set.

What you'll need:

1 chicken breast, skinless and de-boned
5 asparagus spears
1/2 avocado
1/2 Bosc pair
4 grape tomatoes
herbs de provence mixture
fresh lettuce
wild and brown rice

What to do:

If  using the chicken hot, then slather the breast in olive oil (I love using olive oil!), and sprinkle with herbs. Bake in preheated 350F oven, on a parchment lined baking sheet, for 20 minutes or until no longer pink on inside. This will depend on the thickness of  the piece, of course

If using hot rice, then prepare on the stove according to package instructions.

Wash the asparagus, breaking off the bottoms of the spears. Wash and slice the pear and the avocado.

Also wash the grape tomatoes and lettuce leaves.

Line bowl with a variety of lettuce leaves then arrange the cold ingredients. After letting the chicken rest, slice it and add to the bowl, along with a scoop of rice. Serve your favorite dressing or vinaigrette on the side. Add a fresh dinner role or biscuit.

Happy Valentine's Day...and Happy Spring, when it finally arrives.

Coming in March, the first of the Castle Bookshop Mysteries 
written by Essie Lang (that's me!)

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. Thank you for the recipe! It does sound Spring like!

  2. That looks and sounds so delicious! Thanks for sharing your yummy salad recipe, Linda!

    1. My pleasure, Amanda. I enjoy playing around with salads. I hope you'll enjoy it.

  3. When you arrange it so nicely it makes it look extra special.

    1. Thanks, Libby. Our meals have got to look inviting, right? :)

  4. Happy Valentine's Day! Thanks for the spring salad in a bowl recipe. It looks delicious! I love the combination of the ingredients you added.
    I can't wait for spring to get here in the chilly Midwest.

    1. I'm with you on that, Mindy. It's been a tough winter.