Best Roast Chicken And Asparagus Salad Recipes

Roast Asparagus and Mushroom Chicken Spinach Salad with Bacon, Avocado and Goat Cheese Recipe image

Provided by @MakeItYours

Number Of Ingredients 11

1 pound asparagus, trimmed and cut into 1 inch pieces
8 ounces mushrooms, quartered or sliced
1 tablespoon oil
salt and pepper to taste
4 strips bacon (optional)
8 ounces chicken breast, pounded thin
salt and pepper to taste
6 cups baby spinach
1/4 cup balsamic vinaigrette
1 large ripe avocado, sliced
1/4 cup goat cheese, crumbled

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!

Roast Chicken and Asparagus Salad Recipe image

Provided by charlotteh371

Number Of Ingredients 16

1 (3-3 1/2 lb) whole chicken
5 1/2 tsp kosher salt, divided
3 tsp black pepper, divided
1/3 cup fresh lemon juice (from 2 lemons)
1 tbsp dijon mustard
2 tsp granulated sugar
1 cup plus 2 tbsp extra virgin olive oil
1 lb thin asparagus, trimmed and cut into 1 inch pieces
4 oz sugar snap peas, cut into 1/2 inch pieces
1/2 cup raw slivered almonds
1/2 cup raw sunflower seeds
2 tsp paprika
1/4 tsp cayenne pepper
2 heads romaine lettuce chopped
1 lb snow peas, thinly sliced lengthwise
4 oz parmesan cheese, shaved

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.