ASPARAGUS & CHICKEN SALAD (SCHWETZINGER SPARGELSALAT)
The unusual combination of pineapple and asparagus makes this German chicken salad distintive and appealing. Though it is untried, I plan to make it soon and add my own tweaks. Note the brief preparation time does not include cooking the chicken or asparagus. Submitted for 'Zaar World Tour.
Provided by justcallmetoni
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise, vinegar, parsley, calt and sugar. Let stand for 5-10 minutes.
- Combine cubed chicken, pineapple and tomatoes in a large bowl. Add the dressing mix, tossing lightly
- Arrange half the Asparagus in a large salad bowl or serving platter. Spoon chicken salad on top. Scatter remaining asparagus on top.
Nutrition Facts : Calories 136.5, Fat 3.9, SaturatedFat 1, Cholesterol 39.4, Sodium 346.5, Carbohydrate 10.9, Fiber 2.6, Sugar 6.2, Protein 15.8
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.
ASPARAGUS SPINACH SALAD WITH CHICKEN
We love all the fresh fruits and vegetables that are available in the summer. This salad is one of our favorite because it packs in so much great produce, plus it's quick and easy on a warm summer day. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a microwave-safe bowl, combine asparagus and water. Microwave, covered, on high until crisp-tender, 2-4 minutes; drain. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing, orange juice, honey, orange zest and mustard until blended., In a large bowl, combine spinach, chicken, strawberries, almonds, sesame seeds and asparagus. Add dressing and toss to coat.
Nutrition Facts : Calories 267 calories, Fat 13g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
WARM ROAST ASPARAGUS SALAD
Jill Dupleix's simple and impressive salad is the perfect accompaniment to a Spring meal.
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
- In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
- Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.
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.
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.
WHOLE CRISPY ROAST CHICKEN & ASPARAGUS CAESAR
Let the asparagus shine in this spin on a caesar salad. It's made with roast chicken, crunchy croutons, a rich and creamy dressing, and shaved parmesan
Provided by Esther Clark
Categories Dinner, Lunch
Time 2h
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
- Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it's a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
- Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
- Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
- Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing (save the rest for leftovers - see tip below), the shaved parmesan and a grinding of black pepper.
Nutrition Facts : Calories 711 calories, Fat 54 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
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
SHAVED ASPARAGUS SALAD
Finely shaving the asparagus means the stalks can be eaten practically raw, which is bound to be a first for your guests
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Starter
Time 25m
Number Of Ingredients 5
Steps:
- Cut the tips away from the asparagus stalks, then cook the tips in boiling water for 2 mins before plunging into iced water. Cook the stalks for 30 secs, then plunge into iced water, too. Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper. Using a swivel-blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.
- To serve, place a pile of asparagus ribbons in the centre of each plate. Drape the prosciutto around the side, scatter over the asparagus tips and Parmesan, then drizzle with some dressing from the bowl.
Nutrition Facts : Calories 429 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 2.64 milligram of sodium
SPRING ASPARAGUS CHICKEN SALAD
From a Betty Crocker Booklet from 1992. Very nice salad with the addition of the aspargus and nuts. You can use either white or green asparagus. Allow at least 2 hours of chilling time before being able to serve.
Provided by HokiesMom
Categories Lunch/Snacks
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple and reserve 1 tbls of the juice for later.
- Mix chicken, walnuts, almonds and pineapple in medium bowl.
- Mix reserved pineapple juice and mayonaisse until smooth.
- Toss mayonaisse mixture with chicken mixture.
- Fold in asparagus.
- Cover and refrigerate about 2 hours or until chilled.
- Serve on lettuce leaves.
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- Bring medium pot of water to a boil. Reserve 4 thick spears asparagus, then cut others into 2-inch pieces.
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