Best 14 Asparagus And Chicken Salad With Ginger Dressing Recipes

ASPARAGUS & CHICKEN SALAD WITH SESAME GINGER DRESSING

Steps:

• Cut chicken breasts into strips (6-8 pieces per breast). Place in shallow bowl. Add sesame oil, minced garlic, rice vinegar and tamari and turn pieces to coat. Marinate 1 hour in the refrigerator.
• Trim tough ends from asparagus. Heat 1 tsp (5 mL) oil in non-stick skillet over medium-high heat. Add asparagus and sauté approximately five minutes until tender crisp. Roll the spears in the pan to coat with oil and encourage even cooking on all sides. Set aside to cool. Slice on an angle into ½ inch (1.25 cm) pieces.
• Heat another teaspoon (5 mL) oil in pan asparagus was sautéed in. Add chicken strips and cook until lightly browned and cooked through (165°F (74°C)) - about 5 minutes per side. Pour over any remaining marinade during cooking. Boil and set aside to cool.
• Shred romaine lettuce and cabbage and add to large salad bowl. Top with the grated carrot and slivers of orange pepper.
• To make the dressing, measure sunflower oil, rice vinegar, water, ground ginger, garlic, ketchup, honey, lemon juice, freshly ground black pepper, sesame oil, sesame seeds and tamari into a blender or food processor. Process until smooth.
• To serve, pile romaine salad high in centre of dinner plate. Garnish with sliced green onions and a few chive sprigs. Serve with sesame ginger dressing.

ASPARAGUS AND CHICKEN SALAD WITH GINGER 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.

CHICKEN AND ASPARAGUS IN GINGER DRESSING

Steps:

• Bring 6 quarts of water to a boil in a covered pot for the noodles and asparagus.
• Cook the chicken breast in a half-and-half combination of water and wine or vermouth to cover. Poach until done, about 15 minutes. Cool, drain and shred.
• Wash and trim asparagus by breaking off tough stem ends. Cut on a diagonal into one-inch pieces.
• Mince ginger and combine in a serving bowl with garlic, sesame paste, soy, sugar, sesame oils, rice vinegar and wine; mix thoroughly.
• Add asparagus to boiling water 3 minutes before it is time to add noodles.
• Slice scallions; add to sauce.
• Add noodles to asparagus in boiling water and cook 30 seconds to one minute.
• Drain noodles and asparagus and add with chicken to sauce; mix to incorporate sauce thoroughly with other ingredients. Decorate with coriander and serve with tomatoes.

ASPARAGUS AND CHICKEN SALAD WITH BUTTERMILK DRESSING

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.

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING

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.

GINGER ASPARAGUS SALAD

Steps:

• Combine the vinegar and gingerroot in a small saucepan; bring to a boil. Boil 7 minutes or until the liquid is reduced by half. Remove from the heat, and stir in the sugar. Set aside.
• Snap off tough ends of the asparagus. If you want to, remove the scales from the sides of the asparagus stalk -- I don't.
• Place the asparagus in a large skillet and add cold water to cover. Bring to a boil and immediately remove from heat. Plunge the asparagus into cold water (with ice) to stop the cooking process. Drain the water off the asparagus.
• Arrange the asparagus on a serving platter.
• Combine the vegetable oil and next 4 ingredients, stirring well; drizzle over the asparagus. Cover and chill at least 30 minutes before adding the vinegar mixture. One hour before serving, drizzle the vinegar mixture over the asparagus. Chill for one more hour.

GRILLED CHICKEN AND ASPARAGUS SALAD

Steps:

• Heat grill to high. In a large, shallow bowl, whisk together 1 tablespoon oil and 2 tablespoons mustard. Add chicken, and turn to coat; set aside to marinate 30 minutes. In another bowl, toss asparagus with 1 tablespoon oil; brush onion slices with residual oil in bowl.
• Grill asparagus and onion until charred in spots and fork-tender, turning as needed, 8 to 10 minutes. Set aside to cool.
• Grill chicken until browned and cooked through, turning once, 10 to 15 minutes. Set aside to cool.
• To serve, thinly slice chicken crosswise; halve asparagus crosswise. In a large bowl, whisk together remaining 2 tablespoons oil and tablespoon mustard. Add chicken, asparagus, and onion; toss. Season with salt and pepper. Fold in blue cheese.

ASPARAGUS, APPLE AND CHICKEN SALAD

Steps:

• Place asparagus in a small saucepan and cover with 1/2 in. of water. Bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and cool., In a small bowl, whisk the vinegar, oil, honey, parsley, salt and pepper. Stir in the chicken, apple and asparagus; toss to coat. Serve over greens.

CHICKEN AND ASPARAGUS SALAD WITH STRAWBERRY DRESSING

Steps:

• Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
• In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine.
• Season with salt and pepper to taste.
• Sprinkle with nuts.
• For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
• Add remaining dressing ingredients; stir to combine.
• Pour dressing over salad; toss to coat.
• Serve immediately.

ASPARAGUS SPINACH SALAD WITH CHICKEN

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.

CHICKEN AND ASPARAGUS

Steps:

• Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.

ASPARAGUS WITH LIME AND GINGER

Steps:

• Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
• Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.

ASPARAGUS, CHICKEN SALAD

Steps:

• Cut the chicken into bite-sized pieces. Sprinkle with lemon juice, paprika and onion flakes. Add the yoghurt and mix together well. Leave to marinade for at least 10 minutes
• Heat the oil in the pan until very hot. Add the marinated chicken and seal on all sides so that each piece has a light crust.
• Remove the chicken from the pan and add the chickpeas, baby tomatoes, tomato puree, olives and chicken stock. Bring to the boil and simmer for about 10 minutes until the sauce begins to thicken. Then add back the chicken for another 5 minutes of cooking.
• Cook the asparagus in a pot with about 1cm of boiling water - tips up, with the lid on. Should take under 5 minutes for thin asparagus.
• Lay the asparagus and beetroot on 2 plates. Add the cooked chicken and chickpea mixture on top. Can be eaten either warm or cold.

ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING

Steps:

• Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
• Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.