Best Asparagus Spinach Salad With Chicken Recipes

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CHICKEN ASPARAGUS PASTA



Chicken Asparagus Pasta image

We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup cut fresh asparagus (1-inch pieces)
4 teaspoons canola oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g 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

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.

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.

ASPARAGUS-SPINACH PASTA SALAD



Asparagus-Spinach Pasta Salad image

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Nutrition Facts :

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.

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.

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