Asparagus Chicken Salad With Sesame Ginger Dressing Recipes

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

Ingredients

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

ASPARAGUS & CHICKEN SALAD WITH SESAME GINGER DRESSING

Asparagus & Chicken Salad with Sesame Ginger Dressing image

Here's a perfect spring salad that celebrates fresh asparagus and chives. You will love the tangy, sesame ginger dressing.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 4

Number Of Ingredients 28

Ingredients

½ lb asparagus, fresh
1 tsp sunflower oil
+
1 tsp sunflower oil
1 lb boneless, skinless chicken breast(s)
1 tsp toasted sesame oil
1 clove garlic, minced
2 tsp rice vinegar
1 tbsp light tamari sauce
1 tsp sunflower oil
8 cups Romaine lettuce, shredded
2 cups green cabbage, shredded
1 carrot(s), medium, grated
2 cups orange peppers, thinly sliced
1 green onion(s), thinly sliced
12 sprigs chives, for garnish
3 tbsp sunflower oil
4 tsp rice vinegar
2 tsp water
¼ tsp ginger, ground
1 clove garlic, minced
2 tsp ketchup
2 tsp honey
1 tsp lemon juice
¼ tsp black pepper, freshly ground
½ tsp toasted sesame oil
½ tsp sesame seeds
2 tsp light tamari sauce

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.

Nutrition Facts :

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