Best Chicken And Asparagus Salad Recipes

CREAMY PESTO PASTA SALAD WITH CHICKEN, ASPARAGUS AND CHERRY TOMATOES

Steps:

• Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
• Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
• Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING

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.

ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING

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.

LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD

Steps:

• Heat grill or grill pan to medium-high.
• Fill a small skillet with about 1-inch water and bring to a boil.
• Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
• Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
• Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.
• Bring a medium saucepan of water to a boil.
• Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
• Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.
• Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.
• Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD

Steps:

• Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear. Bring a medium saucepan of water to a boil. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.

ROAST ASPARAGUS AND MUSHROOM CHICKEN SPINACH SALAD WITH BACON, AVOCADO AND GOAT CHEESE RECIPE

Steps:

• Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
• Meanwhile, cook the bacon and set aside on paper towels to drain before crumbling.
• Season the chicken with salt and pepper to taste, heat the grill (or a pan) to medium-high heat, brush with oil and cook the chicken until cooked through and golden brown, about 3-5 minutes per side, before letting rest for 5 minutes and slicing.
• Assemble the salad, toss in the dressing and enjoy!

GRILLED CHICKEN AND ASPARAGUS SALAD

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.

GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES

Steps:

• Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
• Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
• Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

CHICKEN PAILLARD WITH ARUGULA, ASPARAGUS AND FENNEL SALAD WITH SHAVED PARM

Steps:

• Place chicken breasts on a gel board and halve horizontally but not all the way through, then open like a book and evenly pound to 1/8 inch thick. Season the chicken with salt and pepper. Combine fennel pollen, granulated garlic, granulated onion and zest and use to season both sides of chicken.
• Pour 3 turns of the pan of EVOO into a large skillet.
• Fill a medium-sized mixing bowl with ice water. Use a vegetable peeler to thinly slice the asparagus lengthwise; place in ice water.
• Place the arugula in bowl. Drain asparagus. Top the greens with asparagus, fennel and red onion. Use a vegetable peeler to shave and curl the Parmigiano-Reggiano cheese and add to bowl. Add the celery stalks and leaves.
• Heat the EVOO in skillet over medium-high heat and have a transfer tray or platter on hand. Add 2 paillards at a time. Cook over medium-high heat for 6 to 7 minutes per batch, turning occasionally.
• Dress the salad with lemon juice and 2 to 3 tablespoons EVOO and season with salt. Serve the paillards on platters topped with a pile of the citrusy, peppery salad. Garnish with fennel fronds.

ASPARAGUS, APPLE AND CHICKEN SALAD

Steps:

• Place asparagus in a small saucepan and cover with 1/2 in. of water. Bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and cool., In a small bowl, whisk the vinegar, oil, honey, parsley, salt and pepper. Stir in the chicken, apple and asparagus; toss to coat. Serve over greens.

CHICKEN AND ASPARAGUS SALAD WITH STRAWBERRY DRESSING

Steps:

• Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
• In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine.
• Season with salt and pepper to taste.
• Sprinkle with nuts.
• For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
• Add remaining dressing ingredients; stir to combine.
• Pour dressing over salad; toss to coat.
• Serve immediately.

ASPARAGUS AND CHICKEN SALAD WITH BUTTERMILK DRESSING

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.

GRILLED CHICKEN AND ASPARAGUS RICE SALAD

Steps:

• Combine rice and 1 cup of water in a heavy-bottomed pot. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
• Wash and dry chicken. Grill on both sides until cooked through, about 10 to 12 minutes.
• Meanwhile wash asparagus and trim off the tough ends. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
• Rinse the capers and chop coarsely. Mince the garlic. Pit the olives and chop coarsely. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
• When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
• When chicken is cooked, cut into narrow julienne strips and cut each strip in half. Add to dressing.
• Wash, dry and chop basil, and stir in. Wash, trim and cut tomatoes into bite-size pieces, and stir in. Add the rice when it is cooked. Season with salt and pepper, and mix well.

CHICKEN SALAD WITH ASPARAGUS AND SUN-DRIED TOMATO DRESSING

Steps:

• puree 1/2 cup oil, vinegar, sun-dried tomatoes, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in blender until smooth. Transfer to large bowl. (dressing may be made ahead of time, covered, and refrigerate overnight. whisk before using) Heat remaining tablespoon oil in 10-inch nonstick skillet over high heat until hot, add asparagus, 1/4 teaspoon salt, 1/4 teaspoon pepper, cook until asparagus is browned and almost tender, about 3 minutes, stirring occasionally. Transfer to plate to cool. Add cooled asparagus and basil to vinaigrette, stir to combine. Add chicken and toss gently to combine, let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with pine nuts. Serve immediately.

SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS

Steps:

• 1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat. 2. Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.

ROAST CHICKEN AND ASPARAGUS SALAD RECIPE

Steps:

• preheat oven to 425. pat chicken dry and sprinkle with 1 1/2 tsp salt and 1 tsp pepper. place chicken on a roasting pan; roast in oven until temperature inserted in thickest part reads 165, about 55 mins to 1 hour, 10mins. let cool. remove meat from bones and coarsely shred. discard bones, skin and fat. while chicken cooks, whisk together lemon juice, mustard, sugar and 1 tsp each of the salt and pepper in a bowl. gradually add 1 cup olive oil in a slow, steady stream, whisking constantly, until emulsified. set aside. bring a large pot of salted water to a boil,and prepare an ice bath. blanch asparagus and snap peas in boiling water for 30 seconds. using a slotted spoon, transfer vegetables to ice bath to stop the cooking. drain and discard water. reduce oven temp to 350. stir together almonds, sunflower seeds,paprika, cayenne pepper, 1 tsp salt and remaining 2 tbsp olive oil in a bowl until well coated. spread in a even layer on a baking sheet lined with parchment paper, and bake until golden brown and fragrant, 8 to 10 mins. combine lettuce, snow peas, shredded chicken, blanched vegetables, and remaining 2 tsp salt and 1 tsp pepper in a large bowl. drizzle with 1 cup of the vinigarette; toss to coat. divide among serving bowls; sprinkle with toasted nut mix and shaved parmesan.

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING

Steps:

• Preparation 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.

ARUGULA SALAD WITH PARMESAN-CRUSTED CHICKEN, ASPARAGUS AND STRAWBERRIES PRINT RECIPE - (4.7/5)

Steps:

• Directions 1. For dressing, whisk together 1/3 cup olive oil, balsamic vinegar, raspberry jam, Dijon mustard, 1/4 teaspoon salt and pepper; set aside. 2. In a medium saucepan, bring 1 quart of water to boiling. Add asparagus and cook 2 minutes. Meanwhile, fill a large bowl halfway with ice water. Drain asparagus and plunge into ice water to cool. 3. In a shallow bowl, combine Parmesan cheese, bread crumbs, thyme and remaining salt; set aside. In a small bowl, beat eggs with a fork. Cut chicken breasts in half lengthwise. Coat chicken pieces with breadcrumb mixture, then beaten egg, and once again with breadcrumb mixture. In a nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add chicken pieces. Cook on all sides until well-browned and cooked through, about 15 minutes, covering if needed. Remove to cutting board to cool slightly. Cut into 1/2-inch thick slices. 4. Arrange arugula, lettuce and endive on a serving platter or individual salad plates. Top with asparagus, strawberries and chicken. Serve with dressing.

WARM ASPARAGUS, CHICKEN AND PORTOBELLO RICE SALAD

Steps:

• Combine rice and 1 1/2 cups water in heavy-bottomed pot. Bring to boil, reduce heat to simmer, cover, and cook for 17 minutes.
• Prepare stove-top grill, and cook the chicken, browning on both sides, for 7 to 10 minutes.
• Break asparagus at the point where tough stem meets the tender part. Wash, then steam tender asparagus parts over hot water 5 to 7 minutes, depending on thickness.
• Wash, trim and slice mushrooms; as soon as chicken is cooked, grill the mushrooms on both sides until they are soft, 5 minutes.
• Pit olives, and mince onion and garlic. Wash, dry and chop oregano.
• Whisk together the oil and vinegar in a serving bowl; stir in the olives, onion, garlic and oregano.
• Add mushrooms to bowl. And when chicken is cooked, cut it into julienne strips and add it to the bowl.
• When asparagus is cooked, drain and cut into one-inch lengths. Add to serving bowl.
• When rice is cooked, add to bowl and mix ingredients well. Season with salt and pepper. Serve with crusty country bread.

CHICKEN AND ASPARAGUS SALAD

Steps:

• Cook asparagus in boiling water to cover until crisp-tender, 2-3 minutes. Drain; place in large bowl. Add chicken, red pepper, and Dilled Yogurt Dressing. Cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.
• For Dilled Yogurt Dressing: Combine yogurt, water, oil, dill weed, onion powder, salt, and black pepper in a small bowl. Blend with wire whisk. Makes 1 cup dressing.