Chicken Asparagus Salad Recipes

Steps:

• Cook asparagus in small amount of water until crisp-tender (cooking time will depend on thickness of asparagus;thin stalks 2-3 minutes, thicker stalks 3-4 minutes).
• Drain and cool asparagus and set aside.
• In salad bowl, combine vinegar, oil, honey, parsley, salt, and pepper, mixing well.
• Add chicken, apple, and asparagus, tossing to coat.
• Serve over lettuce/salad greens, garnishing with alfalfa sprouts if desired.

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.

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.

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.

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.

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.