ASPARAGUS AND CHICKEN SALAD WITH BUTTERMILK DRESSING
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the dressing: Pulse the parsley, tarragon, lemon juice and mustard in a mini food processor to make a coarse paste. Add the buttermilk, mayonnaise and olive oil; pulse until smooth. Season with salt and pepper. Refrigerate until ready to use.
- Make the salad: Prepare a large bowl of salted ice water. Toast the almonds in a small dry skillet over low heat, about 4 minutes; transfer to a plate and let cool. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 4 to 5 minutes. Drain and transfer to the ice water; let cool. Drain again and pat dry; transfer to a large bowl.
- Add the lettuce, watercress, radishes, chicken, goat cheese, parsley and half of the toasted almonds to the bowl. Drizzle with about half of the dressing and season with salt and pepper; toss. Sprinkle with the remaining toasted almonds and serve with the remaining dressing.
CHICKEN SALAD SANDWICHES
Provided by Ina Garten
Categories main-dish
Time 1h20m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
- When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
- To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES
The flavoring mixture, which accounts for most of the ingredients, is easy to assemble and, as a bonus, serves as both meat marinade and salad dressing. Simply siphon off some of the mixture as a marinade. Whisk extra oil into the rest for a first-rate dressing.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad
Yield 6
Number Of Ingredients 12
Steps:
- Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
- Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
- Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 27.2 g, Cholesterol 75.4 mg, Fat 17.2 g, Fiber 6.4 g, Protein 32.5 g, SaturatedFat 2.9 g, Sodium 290.3 mg, Sugar 19.1 g
ASPARAGUS, APPLE AND CHICKEN SALAD
This cool, colorful salad is a palate-pleaser. Apples and asparagus seem an unlikely match, but they form a terrific trio with chicken. I make this salad quite often while asparagus is in season. - Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a small saucepan and cover with 1/2 in. of water. Bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and cool., In a small bowl, whisk the vinegar, oil, honey, parsley, salt and pepper. Stir in the chicken, apple and asparagus; toss to coat. Serve over greens.
Nutrition Facts : Calories 214 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 445mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
DIJON CHICKEN SALAD WITH ASPARAGUS
Steps:
- Bring a large saucepan of water to a boil over high heat. Prepare a bowl filled with ice water.
- Add the asparagus spear pieces to the boiling water and cook for 1 minute. Add the asparagus tips and cook for 1 additional minute. Drain the asparagus into a sieve and immediately transfer to the bowl of ice water to stop the asparagus from cooking further.
- In a medium bowl, stir together the chicken, asparagus and tomato.
- Toss with the dressing and basil. Serve over lettuce mix, if desired
Nutrition Facts : ServingSize 1 Cup, Calories 178.9 kcal, Carbohydrate 42 g, Protein 19.3 g, Fat 9.3 g, SaturatedFat 1.6 g, Cholesterol 48.3 mg, Sodium 251.1 mg, Fiber 1.5 g, Sugar 1.2 g
ASPARAGUS CHICKEN SANDWICHES
No one will be able to resist these lovely open-faced sandwiches that definitely say "spring". Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. "This is a great way to use leftover chicken or turkey," says Anca Cretan of Hagerstown, Maryland.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through., Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed. , Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.
Nutrition Facts : Calories 385 calories, Fat 11g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
CHICKEN SALAD SANDWICHES WITH ASPARAGUS
I used to work at a little shop that was next door to this fantastic little European bakery. This is my reinvention of their fabulous yet different Chicken Salad Sandwich.
Provided by Adopted Parisian
Categories Lunch/Snacks
Time 30m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and cube 2 chicken breasts in bite-sized pieces.
- Cool in fridge for about 10 minutes.
- Clean asparagus and place in pot on stovetop.
- Cover with marinade.
- Boil for 5-10 minutes until soft and tender.
- Place in fridge to cool.
- Remove chicken from fridge and combine with mayo, dried onions, seasoning salt and almonds.
- Toast bread slices to preferred crispness.
- Layer chicken salad mixture on 4 slices of bread, then layer 2-4 asparagus shoots on top.
- Add second slice of bread on top.
- Serve with fruit and chips and enjoy!
Nutrition Facts : Calories 628.7, Fat 35.7, SaturatedFat 5.9, Cholesterol 61.7, Sodium 814.9, Carbohydrate 55.1, Fiber 5.7, Sugar 13.2, Protein 26.1
CHICKEN ASPARAGUS SALAD
You can have this light, tasty dinner on the table in less than 10 minutes-just buy a deli chicken on your way home from work, or use leftovers from Sunday's roast. The only cooking you'd have to do is the asparagus, which takes only 2 or 3 minutes! This is great for a hot summer's night, when you don't want to heat up your whole kitchen making a great dinner!
Provided by TGirl
Categories Chicken
Time 8m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Cook asparagus in small amount of water until crisp-tender (cooking time will depend on thickness of asparagus;thin stalks 2-3 minutes, thicker stalks 3-4 minutes).
- Drain and cool asparagus and set aside.
- In salad bowl, combine vinegar, oil, honey, parsley, salt, and pepper, mixing well.
- Add chicken, apple, and asparagus, tossing to coat.
- Serve over lettuce/salad greens, garnishing with alfalfa sprouts if desired.
CHICKEN SALAD FOR SANDWICHES
Simple old-fashioned chicken salad which is perfect for sandwiches or stuffing tomatoes. Although the recipe calls for boiling uncooked chicken leftover chicken would also work fine and give wonderful flavor to the chicken salad. Recipe source: local newspaper
Provided by ellie_
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken, celery stalk and onion in saucepan with water to cover.
- Bring to a boil and simmer 20 minutes or until chicken is done.
- Drain and discard onion and celery.
- Let chicken cool.
- In a food processor chop chicken.
- In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
- Cover and refrigerate until chilled.
Nutrition Facts : Calories 613.7, Fat 43, SaturatedFat 8.2, Cholesterol 115.7, Sodium 748.5, Carbohydrate 25.6, Fiber 1.2, Sugar 7.7, Protein 31.7
CRAIG CLAIBORNE'S CHICKEN SALAD SANDWICH
Originally printed in 1981, here is Craig Claiborne's take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
Provided by The New York Times
Categories easy, lunch, quick, snack, weekday, sandwiches
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
- Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
- Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 864 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING
Asparagus takes easily to many kinds of seasonings, so after you've tired of having it plain with butter or homemade mayonnaise, try this spicy dressing laced with ginger and chiles. Adding smoked chicken is a nice way to make a more substantial first course or light lunch. You can purchase smoked chicken at better butcher shops or online, but equally good is grilled chicken at room temperature, or cold poached chicken. I sometimes substitute lightly smoked ham or smoked slab bacon, simmered until tender.
Provided by David Tanis
Categories dinner, lunch, quick, salads and dressings, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
- Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
- To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
- Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 9 grams, TransFat 0 grams
GRILLED CHICKEN AND ASPARAGUS SALAD
If you don't have a grill, you can cook the chicken, asparagus, and onion slices on a grill pan or under the broiler. You'll need to increase the cooking time slightly for this Grilled Chicken and Asparagus Salad .
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Heat grill to high. In a large, shallow bowl, whisk together 1 tablespoon oil and 2 tablespoons mustard. Add chicken, and turn to coat; set aside to marinate 30 minutes. In another bowl, toss asparagus with 1 tablespoon oil; brush onion slices with residual oil in bowl.
- Grill asparagus and onion until charred in spots and fork-tender, turning as needed, 8 to 10 minutes. Set aside to cool.
- Grill chicken until browned and cooked through, turning once, 10 to 15 minutes. Set aside to cool.
- To serve, thinly slice chicken crosswise; halve asparagus crosswise. In a large bowl, whisk together remaining 2 tablespoons oil and tablespoon mustard. Add chicken, asparagus, and onion; toss. Season with salt and pepper. Fold in blue cheese.
WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING
To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad-it's a whole new take on a one-pot dinner.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Potato Dill Asparagus Watercress Lemon Quick & Easy Quick and Healthy Dinner Spring Mint
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
- Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
- Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
- Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.
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