Best Asparagus Chicken Salad Schwetzinger Spargelsalat Recipes

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CHICKEN ASPARAGUS SALAD



Chicken Asparagus Salad image

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

1 cup asparagus, cut into 1 inch pieces
2 tablespoons cider vinegar
2 tablespoons vegetable oil
2 teaspoons honey
2 teaspoons fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cooked chicken, cubed
1/2 cup diced apple
2 cups salad greens (your favorite blend)
alfalfa sprout (optional)

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.

SPRING ASPARAGUS CHICKEN SALAD



Spring Asparagus Chicken Salad image

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

1 (8 ounce) can pineapple chunks in juice
2 cups chicken, cooked and cut up
1/4 cup walnuts, chopped
1/4 cup sliced almonds
1/4 cup light mayonnaise
1 cup asparagus spear, cooked & cut into 1 inch pieces
romaine lettuce or red leaf lettuce leaf

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.

ASPARAGUS & CHICKEN SALAD (SCHWETZINGER SPARGELSALAT)



Asparagus & Chicken Salad (Schwetzinger Spargelsalat) image

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

1/4 cup low-fat mayonnaise or 1/4 cup mayonnaise
1 teaspoon vinegar
1 tablespoon parsley (Chopped)
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/2 cups cold cooked chicken, Diced
1 cup canned pineapple chunk, drained
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
3/4 lb asparagus, cooked, cooled and cut into 1 inch pieces

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

CHICKEN AND ASPARAGUS BUNDLES



Chicken and Asparagus Bundles image

My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. -Donna Lohnes of Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
20 fresh asparagus spears (about 1 pound), trimmed
4-1/2 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup chicken broth

Steps:

  • Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.

Nutrition Facts : Calories 207 calories, Fat 7g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 316mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN ASPARAGUS PASTA SALAD



Chicken Asparagus Pasta Salad image

This recipe is adapted from the "Simply Down Home Cookbook' that I received from Studentchef in the Spring 2009 Cookbook Swap. It uses some of my favorite ingredients and I can not wait until late Spring when fresh, local asparagus is in season! A neighboring town, Hadley, Massachusetts is famous for its asparagus and I eat more than my fill every year!

Provided by Jociecee

Categories     Salad Dressings

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb penne rigate or 1 lb rotini pasta
6 -8 ounces of fully cooked boneless chicken, seasoned to your own taste (Italian seasoning, salt, and garlic work well in this recipe and I use leftover roast chicken)
1 lb fresh asparagus
16 ounces fresh grape tomatoes
2/3 cup fresh basil, chopped
1/2 cup pitted coarsely chopped olive (kalamata or the olives of your choice)
1 cup crumbled feta or 1/2 cup shredded parmesan cheese
1/4 cup lemon juice
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • Bring 4 quarts of water to boil in a stockpot.
  • Cook pasta according to package directions until al dente.
  • Drain pasta and keep warm.
  • Wash asparagus and remove and discard tough ends.
  • Slice asparagus into one inch pieces.
  • Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender.
  • Drain well and reserve.
  • Chop chicken into one inch pieces.
  • Cut grape tomatoes in half.
  • Combine Italian dressing ingredients in a large bowl.
  • Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated.
  • Add chicken, tomatoes, basil, olives, and cheese and stir to combine.
  • Serve pasta salad warm or at room temperature.

ASPARAGUS AND CHICKEN SALAD WITH BUTTERMILK DRESSING



Asparagus and Chicken Salad with Buttermilk Dressing image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup fresh parsley
1/4 cup fresh tarragon
Juice of 1 lemon
2 teaspoons dijon mustard
1/4 cup buttermilk
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Kosher salt
1/4 cup sliced almonds
2 bunches thick asparagus, bottom half peeled and ends trimmed, cut into 2-inch pieces
2 heads Bibb lettuce, roughly chopped
1 large bunch watercress, tough stems trimmed
6 radishes, thinly sliced
8 ounces skinless, boneless smoked chicken, diced
4 ounces goat cheese, crumbled
1/2 cup fresh parsley
Freshly ground pepper

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.

GERMAN CHICKEN



German Chicken image

Make and share this German Chicken recipe from Food.com.

Provided by Audrey M

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

4 boneless skinless chicken breast halves
1 cup barbecue sauce
2 3/4 cups sauerkraut

Steps:

  • Preheat oven to 350°F.
  • In a 9x13" baking dish, place the sauerkraut in a single layer.
  • Place the chicken on top of the sauerkraut.
  • Pour the barbecue sauce over the chicken.
  • Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

Nutrition Facts : Calories 195.2, Fat 2.7, SaturatedFat 0.6, Cholesterol 68.4, Sodium 1231.4, Carbohydrate 12.2, Fiber 3.2, Sugar 4.2, Protein 29.3

SAUCY CHICKEN AND ASPARAGUS



Saucy Chicken and Asparagus image

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother-who's 95 years old-likes to serve this creamy dish for luncheons with friends! -Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

Steps:

  • If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 591 calories, Fat 44g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 1266mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.

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

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

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING



Warm Chicken Salad with Asparagus and Creamy Dill Dressing image

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

Kosher salt
1 pound baby new potatoes
1 (2 1/2-pound) rotisserie chicken
1/3 cup mayonnaise
1/4 cup finely chopped dill
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 pound asparagus (about 1 bunch), trimmed
2 cups watercress or baby arugula
1/2 cup mint leaves
Lemon wedges (for serving)

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.

CHICKEN CAESAR SALAD WITH ASPARAGUS



Chicken Caesar Salad With Asparagus image

Don't be afraid! It is SO good! My husband and I had never been big asparagus fans, but when I got this recipe from an awesome lady who often substitute teaches at the school where I work, I just had to try it, and we love it! I've never actually put the croutons on, and we never toss all four servings together as the recipe calls for, we just put the salad in individual bowls, top with the chicken and veggies, and put on the desired amount of dressing and parmesan cheese. I also love mine with fresh ground pepper. We like to precook a larger quantity of asparagus and chicken ahead of time to be able to enjoy this salad more than once. I've taken this to work for lunch as well, but would recommend keeping the ingredients separate in order to prevent the lettuce from getting mushy. This makes a great meal all by itself, maybe with some fresh fruit for dessert. The preparation time is really a guess. It all depends on whether or not you already have the chicken cooked and on what method you choose to cook it. All of the other ingredients can be prepped and ready in less than the amount of time it takes to cook the chicken, so it comes together pretty fast.

Provided by SrtaMaestra

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (12 ounce) bag romaine lettuce (My card just says one bag, 12-16 ounce is a guess. Depends on how you like the proportion)
2 1/2 cups cut-up cooked chicken breasts (we usually grill or broil it)
2 cups cherry tomatoes (halved if necessary) or 2 cups grape tomatoes (halved if necessary)
2 cups cut-up cooked asparagus (I steam just long enough to take off the raw edge, but remain a crunchy, then plunge into cold water)
1/2 cup caesar salad dressing (regular or reduced fat)
1 cup seasoned croutons
1/4 cup shredded parmesan cheese (The real stuff, not the powdered stuff that you shake out of a jar)

Steps:

  • Toss lettuce, chicken breast (warm or cold), tomatoes, and asparagus in a large salad bowl.
  • Add dressing and toss.
  • Top with croutons and parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 448.6, Fat 28, SaturatedFat 6.2, Cholesterol 80.3, Sodium 621.3, Carbohydrate 16.9, Fiber 5, Sugar 5, Protein 33.8

HEALTHIFIED TACO SALAD



Healthified Taco Salad image

This is an adaptation of a recipe found at eatbetteramerica.com. I plan to make it tonight, so if this recipe goes public you'll know it was a good experience :).

Provided by smellyvegetarian

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb extra lean ground beef (at least 90%)
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
12 cups romaine lettuce
15 ounces pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4 cup reduced-fat sharp cheddar cheese (3 oz)
3/4 cup salsa (any variety)
3 ounces tortilla chips

Steps:

  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
  • 2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
  • 3. If you are in a hurry you can just combine all but the chips in a large bowl and serve with chips on the side.

ASPARAGUS SPINACH SALAD WITH CHICKEN



Asparagus Spinach Salad with Chicken image

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

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons water
1/4 cup prepared poppy seed salad dressing
1 tablespoon orange juice
1 tablespoon honey
1 teaspoon grated orange zest
1/2 teaspoon Dijon mustard
8 cups fresh baby spinach
3 cups shredded rotisserie chicken
2 cups sliced fresh strawberries or fresh blueberries
1/4 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted

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

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