Chicken Salad With Asparagus And Sun Dried Tomato Dressing Recipes

CHICKEN AND SUN-DRIED TOMATO SALAD

Chicken and Sun-Dried Tomato Salad image

A fresh twist on chicken salad--easy to make for an appetizer with crackers or perfect on a bed of greens as a salad.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups chopped cooked chicken breast
2/3 cup sun-dried tomatoes packed in oil, drained, chopped
2 tablespoons finely chopped shallot
2 cloves garlic, finely chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil leaves
Food Should Taste Good™ tomato & basil brown rice crackers, as desired

Steps:

In medium bowl, stir together chicken, tomatoes, shallot and garlic. In separate small bowl, beat oil, vinegar, salt and pepper with whisk. Stir oil mixture into chicken mixture until combined. Gently stir in basil. Refrigerate until ready to serve.
Serve salad with crackers.

Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

ASPARAGUS AND SUN-DRIED TOMATO SALAD

Asparagus and Sun-Dried Tomato Salad image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 18m

Yield 3 to 5 servings

Number Of Ingredients 9

Ingredients

2 bunches asparagus, stems trimmed and split lengthwise
2 tablespoons chopped fresh garlic
1/4 cup vegetable oil
3 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons coarsely chopped thyme leaves
1 (8-ounce) jar julienne sliced sun-dried tomatoes in oil, drained
12 shiitake mushrooms, stems removed and sliced thin

Steps:

Preheat grill on medium-high heat.
Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

ASPARAGUS-TOMATO SALAD WITH DRESSING

Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

CHICKEN CAESAR SALAD WITH SUN-DRIED TOMATOES

Chicken Caesar Salad with Sun-Dried Tomatoes image

Depending on the flavor and thickness of the brand of dressing you buy, you may want to consider adding a little lemon juice to it before tossing it with the salad. Lemon can really brighten the flavor and/or thin thicker dressings (thus requiring less dressing). Be careful, though-some brands are already pretty acidic, so adding lemon juice may make the dressing sour. Buy prewashed lettuces to save time.

Yield makes 1 (3 1/2-cup) serving

Number Of Ingredients 7

Ingredients

3 cups bagged romaine
4 ounces Basic Grilled Chicken (see page 219) or lean store-bought grilled chicken breast strips
1/2 ounce (scant 1/4 cup) sun-dried tomato strips, or about 6 rehydrated sun-dried tomato halves (not oil-packed), cut into strips
10 fat-free herb-seasoned croutons (I used Marie Callender's Fat-Free Herb Seasoned Croutons)
2 tablespoons bottled light creamy Caesar salad dressing (one that has 8 g of fat or less per 2-tablespoon serving; I used Ken's Steakhouse Light Creamy Caesar)
1 teaspoon reduced-fat grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
Freshly ground black pepper, to taste, optional

Steps:

Toss the lettuce, chicken, sun-dried tomatoes, croutons, and dressing in a large glass or plastic mixing bowl until well combined. Top with Parmesan and pepper, if desired. Serve immediately.
Calories: 343
Protein: 32g
Carbohydrates: 27g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 70mg
Fiber: 3g
Sodium: 892mg

CHICKEN WITH SUN-DRIED TOMATO DRESSING

Chicken With Sun-Dried Tomato Dressing image

This is a quick and easy meal to make. I have cooked chicken with sun-dried tomato and oregano dressing for some time, but found a recipe in Chatelaine with the dried seasonings added. Original recipe called for 4 cloves of garlic, but I found that a bit much. I would only use 4 cloves if they were small. Wonderful flavor. Serve this with steamed green beans and rice pilaf.

Provided by heather in Ont

Categories Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken legs or 4 chicken thighs
1/2 cup bottled sun-dried tomato and oregano salad dressing
1 (1 tablespoon) bottle chopped garlic or 2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup chopped fresh basil (optional)

Steps:

Using sharp knife, make 2 or 3 slashes in each piece of chicken.
Place chicken in a large plastic bag, then pour dressing overtop chicken.
Sprinkle with garlic, Italian seasoning, salt and pepper.
Seal bag and shake or massage bag to mix spices and evenly coat chicken.
Refrigerate chicken in the bag with marinade at least 1 hour (preferably overnight) When ready to cook, heat barbeque to medium heat.
Remove chicken from marinade and pour remaining marinade into a small bowl.
Barbeque with lid closed 10 minutes.
Brush tops of chicken with remaining marinade, then turn chicken.
Turn chicken occasionally, while grilling 20 to 30 minutes.
Before serving sprinkle with basil.
Can be done in the oven at 350 degrees for approximately.
40-45 min depending on size of chicken pieces.

SUN-DRIED TOMATO CHICKEN SALAD

Sun-Dried Tomato Chicken Salad image

This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.

Provided by Tinkerbell

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 boneless skinless chicken breast halves
3/4 cup chicken stock
3/4 cup white wine
3/4 cup sun-dried tomato (not packed in oil)
1/2-3/4 cup mayonnaise
2 shallots, peeled & finely chopped
1/2 cup asiago cheese, shredded
1/3 cup pine nuts
salt & pepper
6 -8 ounces fresh spinach leaves

Steps:

Preheat oven to 350 degrees.
Place chicken in shallow baking dish, add chicken stock & white wine.
Bake uncovered in preheated oven for 10 minutes.
Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Nutrition Facts : Calories 386.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 65.6, Sodium 625.2, Carbohydrate 20.1, Fiber 2.6, Sugar 7.4, Protein 24.6

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