Best Spring Asparagus Chicken Salad Recipes

SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS

SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS image

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped chives
3 tablespoons extra-virgin olive oil
2 teaspoons minced shallots
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups shredded roasted skinless, boneless chicken breast halves
8 ounces uncooked fusilli pasta
1 1/2 cups (1 1/2-inch) pieces asparagus $
1 cup fresh or frozen, thawed green peas
3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup) $

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.

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

Ingredients

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.

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