Best Grilled Chicken And Asparagus Rice Salad Recipes

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CHICKEN AND ASPARAGUS OVER WILD RICE



Chicken and Asparagus over Wild Rice image

This came from recipetips.com. "The distinct taste and texture of wild rice is a perfect complement to the chicken and asparagus in this dish." A healthy dish with a nice presentation!

Provided by yogiclarebear

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

2 cups cooked wild rice
8 ounces boneless skinless chicken breasts, cut into 1 pieces
1 teaspoon minced garlic
1 shallot, chopped
8 ounces fresh asparagus, washed and trimmed to 1 1/2 pieces
2 tablespoons white wine
2 tablespoons skim milk, cold
1 teaspoon cornstarch
1 cup fat-free chicken broth
salt and pepper
lemon juice

Steps:

  • Spray a large non-stick skillet with cooking spray. Add the shallots and cook until tender, about 1 minute.
  • Add chicken, cooking until no pink remains.
  • Add the garlic and cook, stirring, for about a minute. Spoon chicken mixture into a bowl and set aside.
  • Add asparagus to the skillet and cook over medium heat, stirring, 6-8 minutes, until asparagus is bright green and starting to tender.
  • Add wine and cook, stirring, until it evaporates. Remove asparagus to the chicken bowl.
  • Remove pan from heat. In a small bowl, combine the cornstarch and skim milk, mixing well. Add it to the pan along with the chicken broth and return pan to heat. Cook, stirring constantly, until mixture thickens, about 3 minutes.
  • Return chicken and asparagus to the pan and mix with the sauce. Continue to simmer, stirring occasionally, for another 5-10 minutes.
  • Serve chicken and asparagus over the wild rice, drizzle with lemon juice to taste.

Nutrition Facts : Calories 347.9, Fat 2.3, SaturatedFat 0.5, Cholesterol 66.1, Sodium 337.3, Carbohydrate 44, Fiber 5.4, Sugar 3.6, Protein 36.5

GRILLED CHICKEN GARDEN SALAD



Grilled Chicken Garden Salad image

Asparagus in abundance? Here's a deliciously different way to use it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

1 lb fresh asparagus spears
2 tablespoons olive or canola oil
2 teaspoons finely chopped garlic
1 1/2 teaspoons dried rosemary leaves
1 teaspoon seasoned salt
6 boneless skinless chicken breasts (4 to 5 oz each)
1 bag (5 oz) ready-to-eat spring mix salad greens
1 pint (2 cups) grape tomatoes, cut in half
1 cup thinly sliced red onion
1/2 cup refrigerated reduced-fat honey Dijon dressing

Steps:

  • Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
  • In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
  • Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
  • Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.

Nutrition Facts : Calories 260, Carbohydrate 12 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 0 g

GRILLED HERB CHICKEN AND ASPARAGUS



Grilled Herb Chicken and Asparagus image

Provided by Food Network

Categories     main-dish

Time 24m

Number Of Ingredients 3

1½ pounds boneless skinless chicken breasts
½ cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided
1 pound asparagus, trimmed

Steps:

  • 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
  • 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
  • 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.

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

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.

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

HONEY-BALSAMIC GLAZED GRILLED CHICKEN W/ ASPARAGUS



Honey-Balsamic Glazed Grilled Chicken W/ Asparagus image

This is a super simple recipe that tastes like it came from a 5-star restaurant. Add some grilled asparagus and you've got a gourmet meal that a beginner can make.

Provided by ChefCO Mom

Categories     Chicken Breast

Time 25m

Yield 4 meals, 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
1 cup balsamic vinegar
1 tablespoon honey
2 tablespoons butter
2 tablespoons olive oil (infused with garlic)
2 tablespoons herbes de provence
1 bunch asparagus

Steps:

  • Get the glaze started --
  • * 1 cup quality balsamic vinegar.
  • * 1 T quality honey.
  • * 2 T butter.
  • Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
  • While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
  • Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
  • Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
  • To plate the dish --
  • Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
  • Serves 4.

Nutrition Facts : Calories 458.4, Fat 26.2, SaturatedFat 8.5, Cholesterol 108.1, Sodium 173.8, Carbohydrate 20.1, Fiber 2.4, Sugar 15.4, Protein 33.5

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