Four Recipes for Spring

Strawberry and Balsamic Grilled Chicken Salad

• 1-pound chicken breasts
• 1/2 cup balsamic vinaigrette
• 2 cups baby spinach
• 2 cups arugula
• 1-pint strawberries, sliced
• 4 strips bacon, crumbled
• 1/4 cup pecans or candied pecans
• 1/4 cup roasted strawberry balsamic vinaigrette or balsamic vinaigrette

1. Place the chicken and balsamic vinaigrette in a large ziplock bag and marinate in the refrigerator for 30 minutes to overnight.
2. Heat the grill or a grill pan over medium heat and brush it with oil.
3. Place the chicken on the grill until cooked, about 2-4 minutes per side and set aside.
4. Slice the chicken, assemble the salad and enjoy.

Chicken and Avocado Burritos

• 4 burrito-sized tortillas, warmed
• 1 pound cooked chicken, sliced or shredded
• 1 large avocado, diced
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup salsa verde
• 2 tablespoons cilantro, chopped

1. Assemble the burritos, optionally toast and enjoy!

Spring Egg Drop

• 1/4 cup olive oil
• 2 medium carrots, peeled, chopped
• 6 small spring onions, bulbs only, coarsely chopped (about 1-1/2 cups)3 medium spring garlic bulbs, 1-2 garlic scrapes, or 2 regular garlic cloves, thinly sliced
• Kosher salt
• 4 cups low-sodium chicken broth
• 1/2 pound asparagus, sliced on a diagonal 1/2-inch thick
• 1/4 pound sugar snap peas, sliced on a diagonal 1/4-inch thick
• 2/3 cup shelled fresh peas (from about 2/3 pound pods)
• 2 large eggs
• 1 tablespoon grated Parmesan plus more for serving
• 1/4 cup torn fresh basil leaves
• 1/4 cup torn fresh mint leaves
• 1-1/2 teaspoons (or more) fresh lemon juice

1. Heat oil in a large heavy pot over medium heat. Add carrots, spring onions and garlic and season with salt. Reduce heat to medium-low, cover and cook, stirring occasionally until vegetables are soft, 15-20 minutes.
2. Add broth and bring to a boil. Add asparagus, sugar snap peas and peas and cook until vegetables are crisp-tender, about 3 minutes.
3. Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt and 1 tablespoon water.
4. Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1-1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.

Spring Minestrone with Chicken Meatballs

• 6 ounces ground chicken (about 3/4 cup)
• 1/2 cup fresh breadcrumbs
• 6 tablespoons finely grated Parmesan, divided, plus more for garnish
• 4 garlic cloves, 2 minced, 2 thinly sliced
• 2 tablespoons chopped fresh chives
• 1 large egg, whisked to blend
• Kosher salt, freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds
• 5 cups low-salt chicken broth
• 3/4 cup ditalini or small pasta
• 1 cup 1/2-inch rounds peeled carrots
• 1 cup (packed) baby spinach
• Chopped fresh basil

1. Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch diameter meatballs (makes about 28).
2. Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
3. Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 Tbsp. Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
4. Ladle soup into bowls. Garnish with chopped basil and Parmesan.