Chicken Salad With Asparagus And Sun Dried Tomato Dressing Recipes

SUN-DRIED TOMATO CHICKEN SALAD

Sun-Dried Tomato Chicken Salad image

A fresh take on a classic lunch staple: tangy sun-dried tomato and capers with a light mayo based chicken salad!

Provided by Lexi

Number Of Ingredients 9

Ingredients

2 cups cooked chicken, shredded
1/3 cup organic mayonnaise (homemade or store-bought), add more as needed
⅓ cup sun-dried tomato packed in olive oil, drained and chopped fine
2 tablespoon parsley
2 tablespoons capers
2 green onion
2 teaspoons white wine vinegar, or lemon juice
½ teaspoon salt
½ teaspoon black pepper

Steps:

Add all ingredients to a medium bowl. Stir to combine. Taste and adjust seasoning.
Store in a container and use for up to 5 days.

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

ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING

Asparagus and Chicken Salad With Ginger Dressing image

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

Ingredients

1 large shallot, finely diced, about 2 tablespoons
3 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
Salt to taste
Generous pinch of cayenne
1 tablespoon grated ginger
2 garlic cloves, minced
2 teaspoons sesame oil
1/4 cup vegetable oil
1 pound asparagus
Salt and pepper
1 serrano chile, thinly sliced (optional)
1/2 cup roasted peanuts, crushed
3/4 pound smoked chicken, sliced
1 large lime, halved
Basil, mint and cilantro leaves, about 1/2 cup total

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

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.

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