Welcome to the world of culinary delights! In this article, we will be embarking on a journey to discover the best recipe for a vibrant and refreshing salad that captures the essence of spring: "Asparagus and Chicken Spring Time Salad." This tantalizing dish combines the sweet crunch of asparagus, the succulent tenderness of chicken, and a medley of vibrant ingredients that will awaken your taste buds. Whether you're a seasoned cook or a novice in the kitchen, we'll guide you through the process of creating a culinary masterpiece that will impress your family and friends. So, gather your ingredients, don your apron, and let's embark on a culinary adventure that will leave you craving for more!
Let's cook with our recipes!
CHICKEN ASPARAGUS SALAD
You can have this light, tasty dinner on the table in less than 10 minutes-just buy a deli chicken on your way home from work, or use leftovers from Sunday's roast. The only cooking you'd have to do is the asparagus, which takes only 2 or 3 minutes! This is great for a hot summer's night, when you don't want to heat up your whole kitchen making a great dinner!
Provided by TGirl
Categories Chicken
Time 8m
Yield 3 serving(s)
Number Of Ingredients 11
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.
SPRING ASPARAGUS CHICKEN SALAD
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
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.
SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING
Layered is the new chopped! We stacked spring's best produce and finished it with a Parmesan-buttermilk dressing (which you can also use on any non-vertical salad). If peas are more your thing, swap them out for the asparagus. You could also add a layer of leftover potato salad, because... why not?
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
- Meanwhile, set up a steamer in a pot of simmering water. Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes. Remove, spread out on a baking sheet and let cool.
- Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg. Sprinkle the top with the almonds. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
Nutrition Facts : Calories 399, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 202 milligrams, Sodium 426 milligrams, Carbohydrate 19 grams, Fiber 6 grams, Protein 20 grams, Sugar 8 grams
ASPARAGUS AND CHICKEN SALAD WITH BUTTERMILK DRESSING
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
ASPARAGUS, CHICKEN SALAD
An easy spring salad with cajun and british influences
Provided by gillianmcn
Time 30m
Yield Serves 2
Number Of Ingredients 0
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.
WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING
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
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.
ASPARAGUS & CHICKEN SALAD (SCHWETZINGER SPARGELSALAT)
The unusual combination of pineapple and asparagus makes this German chicken salad distintive and appealing. Though it is untried, I plan to make it soon and add my own tweaks. Note the brief preparation time does not include cooking the chicken or asparagus. Submitted for 'Zaar World Tour.
Provided by justcallmetoni
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise, vinegar, parsley, calt and sugar. Let stand for 5-10 minutes.
- Combine cubed chicken, pineapple and tomatoes in a large bowl. Add the dressing mix, tossing lightly
- Arrange half the Asparagus in a large salad bowl or serving platter. Spoon chicken salad on top. Scatter remaining asparagus on top.
Nutrition Facts : Calories 136.5, Fat 3.9, SaturatedFat 1, Cholesterol 39.4, Sodium 346.5, Carbohydrate 10.9, Fiber 2.6, Sugar 6.2, Protein 15.8
ASPARAGUS SPINACH SALAD WITH CHICKEN
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
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
CHICKEN AND ASPARAGUS FETTUCCINE
This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.
Provided by STEPHNDON
Categories Chicken Pasta
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
- In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
- Pour sauce over pasta and asparagus, and toss to coat.
Nutrition Facts : Calories 567.1 calories, Carbohydrate 46.6 g, Cholesterol 113.7 mg, Fat 30.9 g, Fiber 2.9 g, Protein 27.6 g, SaturatedFat 18.3 g, Sodium 365 mg, Sugar 3 g
CHICKEN AND ASPARAGUS SALAD WITH STRAWBERRY DRESSING
Make and share this Chicken and Asparagus Salad with Strawberry Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 313.2, Fat 20.9, SaturatedFat 2.8, Cholesterol 37.8, Sodium 95.6, Carbohydrate 18.4, Fiber 7.3, Sugar 7.6, Protein 17.4
SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPRING ASPARAGUS SALAD
This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!
Provided by Seattle Dad
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g
WARM ASPARAGUS, CHICKEN AND PORTOBELLO RICE SALAD
Provided by Marian Burros
Categories dinner, main course
Time 1h20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Combine rice and 1 1/2 cups water in heavy-bottomed pot. Bring to boil, reduce heat to simmer, cover, and cook for 17 minutes.
- Prepare stove-top grill, and cook the chicken, browning on both sides, for 7 to 10 minutes.
- Break asparagus at the point where tough stem meets the tender part. Wash, then steam tender asparagus parts over hot water 5 to 7 minutes, depending on thickness.
- Wash, trim and slice mushrooms; as soon as chicken is cooked, grill the mushrooms on both sides until they are soft, 5 minutes.
- Pit olives, and mince onion and garlic. Wash, dry and chop oregano.
- Whisk together the oil and vinegar in a serving bowl; stir in the olives, onion, garlic and oregano.
- Add mushrooms to bowl. And when chicken is cooked, cut it into julienne strips and add it to the bowl.
- When asparagus is cooked, drain and cut into one-inch lengths. Add to serving bowl.
- When rice is cooked, add to bowl and mix ingredients well. Season with salt and pepper. Serve with crusty country bread.
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 17 grams, Carbohydrate 94 grams, Fat 24 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 6 grams, Sodium 549 milligrams, Sugar 15 grams, TransFat 0 grams
ASPARAGUS BERRY SALAD
When strawberries and asparagus are at their peak, this salad is sensational! I like to serve it for brunch or dinner. Sometimes I add grilled chicken or salmon to create a refreshing but filling main dish salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the asparagus with 1 tablespoon oil. Spread in a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Bake at 400° for 15-20 minutes or until tender. , In a large salad bowl, toss the greens, strawberries, onion, walnuts and asparagus. In a small bowl, whisk the vinegar, sugar and remaining oil. Pour over salad; toss to coat.
Nutrition Facts : Calories 135 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
ASPARAGUS AND CHICKEN SPRING-TIME SALAD
Don't know about you, but I'm SO ready for Spring! This salad is really very yummy. I actually like it best heated the second day. Serve as a salad or as an entree over rice. Wild rice would be nice added in I think. Bet it would be outstanding with rotisserie chicken meat or my recipe for Wedding Chicken. Choose long, slender spears. Unsure where I got this recipe and unsure yields. Per one email I received I need to clarify. For me, I always made the chicken broth with bouillon and just doubled the amount of bouillon to water. I assumed that was double-strength chicken broth. Also, the instructions to peel the asparagus are for if you have large woody stalks. If you are lucky enough to get thin tender stalks, don't peel.
Provided by charlie 5
Categories Chicken
Time 15m
Yield 1 salad
Number Of Ingredients 9
Steps:
- Wash, peel, and cut asparagus into 1" diagonal pieces.
- Heat oil, add asparagus and stir-fry 2 minutes, stirring constantly. Add seasonings and stir another 30 seconds. Pour in broth and soy. Cover and cook 1 minute longer. Remove from heat. Add chicken and mix.
- Cover and refrigerate until serving time. Just prior to serving, add vinegar and toss well.
Nutrition Facts : Calories 825, Fat 34.5, SaturatedFat 7.7, Cholesterol 210, Sodium 2540.4, Carbohydrate 39.8, Fiber 18.4, Sugar 12.7, Protein 96.8
Tips:
- To save time, buy pre-cooked or rotisserie chicken. Shredded chicken breasts or thighs work well in this salad.
- Use a variety of asparagus for different flavors and textures. Green asparagus is the most common, but white and purple asparagus can also be used.
- Blanching the asparagus helps to preserve its鮮豔的綠色 and crisp texture.
- If you don't have a grill, you can roast the asparagus in the oven at 425 degrees Fahrenheit for 10-12 minutes.
- Add other spring vegetables to the salad, such as radishes, sugar snap peas, or snow peas.
- Use a light and tangy dressing to complement the flavors of the asparagus and chicken. A vinaigrette or lemon-herb dressing are both good choices.
- Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
Asparagus and Chicken Spring Time Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is packed with fresh spring vegetables and a flavorful dressing. The salad is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and delicious salad, give this Asparagus and Chicken Spring Time Salad a try!
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