Best Warm Asparagus Chicken And Portobello Rice Salad Recipes

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PUFFED RICE SALAD WITH CHICKEN



Puffed Rice Salad With Chicken image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pound boneless chicken thighs, cut into small chunks
Salt and black pepper
1/2 cup shredded unsweetened coconut
1 tablespoon curry powder
1 cup cooked or canned chickpeas, drained
1 carrot, chopped
1 cucumber, peeled and seeded if necessary, and chopped
1 large ripe tomato, cored and chopped
1/2 cup chopped scallions
1/2 cup coconut milk
3 tablespoons lime juice
3 cups puffed brown rice cereal
1/2 cup chopped fresh cilantro

Steps:

  • Put the oil in a medium skillet over medium-high heat. When it's hot, add the chicken; sprinkle with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 5 to 10 minutes. Add the shredded coconut and curry powder. Cook, stirring to coat chicken, until curry is fragrant and coconut lightly toasted, a minute or two. Transfer to a large serving bowl; let cool for a few minutes.
  • Add the remaining ingredients to the bowl, and toss well to combine. Taste and adjust the seasoning and let the salad sit for a few minutes (no more than 10) before serving.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 27 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 566 milligrams, Sugar 4 grams, TransFat 0 grams

PORTOBELLO CRUSTED CHICKEN WITH WARM RED BLISS POTATO SALAD



Portobello Crusted Chicken with Warm Red Bliss Potato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons balsamic vinegar
1 lemon, juiced
2 garlic cloves, crushed with the side of a knife blade and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup olive oil
2 portobello mushrooms, cleaned, trimmed and gills removed with the tip of a spoon
4 (8-ounce) chicken breasts, halved
1 red onion, sliced
8 tablespoons butter (1 stick), cubed
1 cup bread crumbs
2 fresh sage leaves, finely minced
2 tablespoons minced fresh flat-leaf parsley, plus more for garinsh
1 tablespoon minced fresh thyme leaves (from about 3 or 4 large sprigs)
Salt and freshly ground black pepper
4 large potatoes, peeled and cut into uniform 1/4-inch thick pieces
1/2 pound bacon strips
1 tablespoon balsamic vinegar
1 tablespoon minced fresh dill
1 tablespoon stone-ground mustard
1 tablespoon honey
1/8 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup olive oil
4 scallions, white and tender green parts only

Steps:

  • To make the marinade:
  • Add the vinegar and lemon juice to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender running add the olive oil in a slow thin stream.
  • Place the mushrooms and chicken breasts in separate nonreactive bowls suitable for marinating and pour half of the marinade mixture over the contents of each container. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours.
  • Begin making the warm potato salad. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry the bacon and drain on paper towels. Add the balsamic vinegar to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill, mustard, honey, pepper, and salt. Leaving the blender running, add the olive oil in a slow thin stream. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat.
  • Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest.
  • Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
  • Preheat oven to 425 degrees F.
  • In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste. Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes.
  • Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.

WARM ASPARAGUS SALAD



Warm Asparagus Salad image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 8

Kosher salt
2 bunches asparagus, trimmed, peeled, cut into 1 1/2- to 2-inch long diagonal pieces
1/3 cup extra-virgin olive oil
1 cup walnuts, coarsely chopped
1 tablespoon minced garlic
Cracked black pepper
1 cup shaved Parmesan
Juice of 1 lemon

Steps:

  • Bring a large pot of salted water to a boil and fill a large bowl with ice water.
  • Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
  • Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
  • To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

CONTEST-WINNING HOT CHICKEN SALAD



Contest-Winning Hot Chicken Salad image

After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups sour cream
2 cans (8 ounces each) water chestnuts, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cans (2.8 ounces each) french-fried onions
Chopped green onions, optional

Steps:

  • Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

Nutrition Facts : Calories 1003 calories, Fat 83g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 1697mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g 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

ADDICTING WILD RICE & ASPARAGUS SALAD



Addicting Wild Rice & Asparagus Salad image

Make and share this Addicting Wild Rice & Asparagus Salad recipe from Food.com.

Provided by Chef amfox

Categories     Rice

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 11

2 (5 ounce) packages long grain and wild rice blend (Mahatmas brand)
1 onion, chopped (yellow works best)
2 -4 garlic cloves, minced (more or less to your liking)
3 cups asparagus, chopped in 1 . 5 in pieces (about 1 cluster total)
14 ounces chopped portabella mushrooms
1 (8 ounce) can chicken broth
2 tablespoons olive oil
2 tablespoons red wine vinegar
garlic salt (a few dashes to your liking)
1/2-1 cup pine nuts or 1/2-1 cup sliced almonds
1 cup craisins

Steps:

  • 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
  • 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
  • 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
  • 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
  • 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
  • 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!

ASPARAGUS SPINACH SALAD WITH CHICKEN



Asparagus Spinach Salad with Chicken image

We love all the fresh fruits and vegetables that are available in the summer. This salad is one of our favorite because it packs in so much great produce, plus it's quick and easy on a warm summer day. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons water
1/4 cup prepared poppy seed salad dressing
1 tablespoon orange juice
1 tablespoon honey
1 teaspoon grated orange zest
1/2 teaspoon Dijon mustard
8 cups fresh baby spinach
3 cups shredded rotisserie chicken
2 cups sliced fresh strawberries or fresh blueberries
1/4 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted

Steps:

  • In a microwave-safe bowl, combine asparagus and water. Microwave, covered, on high until crisp-tender, 2-4 minutes; drain. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing, orange juice, honey, orange zest and mustard until blended., In a large bowl, combine spinach, chicken, strawberries, almonds, sesame seeds and asparagus. Add dressing and toss to coat.

Nutrition Facts : Calories 267 calories, Fat 13g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

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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