Roast Chicken And Asparagus Salad Recipes

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CHICKEN ASPARAGUS SALAD



Chicken Asparagus Salad image

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

1 cup asparagus, cut into 1 inch pieces
2 tablespoons cider vinegar
2 tablespoons vegetable oil
2 teaspoons honey
2 teaspoons fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cooked chicken, cubed
1/2 cup diced apple
2 cups salad greens (your favorite blend)
alfalfa sprout (optional)

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.

ROASTED ASPARAGUS PASTA SALAD



Roasted Asparagus Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound bowtie pasta
1 pound asparagus, ends trimmed
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 shallot, finely chopped
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
Zest and juice of 1/2 lemon
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
1/4 cup thinly sliced fresh chives
1 (4-ounce) container crumbled goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
  • Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS



Chicken with Garlic Potatoes and Asparagus image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound Yukon Gold potatoes, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
1 bunch medium asparagus (about 1 pound), trimmed and halved
1 pint grape tomatoes
1/2 cup grated parmesan cheese (about 1 ounce)
1/4 cup chopped fresh parsley
2 teaspoons finely grated lemon zest

Steps:

  • Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
  • Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
  • Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

ASPARAGUS, APPLE AND CHICKEN SALAD



Asparagus, Apple and Chicken Salad image

This cool, colorful salad is a palate-pleaser. Apples and asparagus seem an unlikely match, but they form a terrific trio with chicken. I make this salad quite often while asparagus is in season. - Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 3 servings.

Number Of Ingredients 10

1 cup cut fresh asparagus (1-inch pieces)
2 tablespoons cider vinegar
2 tablespoons canola oil
2 teaspoons honey
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked chicken
1/2 cup diced apple
2 cups torn mixed greens

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.

Nutrition Facts : Calories 214 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 445mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.

WARM ROAST ASPARAGUS SALAD



Warm roast asparagus salad image

Jill Dupleix's simple and impressive salad is the perfect accompaniment to a Spring meal.

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 50m

Number Of Ingredients 10

500g plump asparagus
4 ripe tomatoes
1 tbsp extra-virgin olive oil
12 thin rashers of streaky bacon
1 tsp clear honey
16 small potatoes , preferably Jersey Royals
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp Dijon mustard
100g packet rocket or baby spinach leaves

Steps:

  • Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
  • In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
  • Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.

WHOLE CRISPY ROAST CHICKEN & ASPARAGUS CAESAR



Whole crispy roast chicken & asparagus caesar image

Let the asparagus shine in this spin on a caesar salad. It's made with roast chicken, crunchy croutons, a rich and creamy dressing, and shaved parmesan

Provided by Esther Clark

Categories     Dinner, Lunch

Time 2h

Number Of Ingredients 16

1 lemon
1 medium free-range chicken (around 1.5kg)
30g butter, softened
2 garlic cloves, crushed
1 tbsp extra virgin olive oil, plus extra for drizzling
150g stale sourdough or crusty bread, torn
500g asparagus
30g shaved parmesan
1 egg yolk
3 anchovies, mashed to a paste
1 small garlic clove, finely grated
2 tsp Dijon mustard
150ml olive oil
100ml sunflower oil
1 lemon, juiced
50g parmesan

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
  • Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it's a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
  • Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
  • Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
  • Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing (save the rest for leftovers - see tip below), the shaved parmesan and a grinding of black pepper.

Nutrition Facts : Calories 711 calories, Fat 54 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium

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.

GRILLED CHICKEN AND ASPARAGUS SALAD



Grilled Chicken and Asparagus Salad image

If you don't have a grill, you can cook the chicken, asparagus, and onion slices on a grill pan or under the broiler. You'll need to increase the cooking time slightly for this Grilled Chicken and Asparagus Salad .

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 7

4 tablespoons olive oil
3 tablespoons grainy mustard
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 bunch (about 1 pound) asparagus, tough ends trimmed
1 medium red onion, sliced into 1/2-inch-thick rings
Coarse salt and ground pepper
2 ounces blue cheese, crumbled (about 1/4 cup)

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.

ROASTED ASPARAGUS SALAD



Roasted Asparagus Salad image

Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 11

3 pounds fresh asparagus, trimmed
1/4 cup olive oil
2 garlic cloves, minced
DRESSING:
1/4 cup olive oil
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon cider or red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED PEAR AND ASPARAGUS SALAD WITH CHICKEN



Roasted Pear and Asparagus Salad With Chicken image

This is my take on a salad that I had a few years ago when I was working in Wisconsin. It made such an impression on me that even now years later my mouth waters thinking of it.

Provided by Mysterygirl

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup light balsamic vinaigrette salad dressing
1/2 tablespoon brown sugar
1/4 cup chopped pecans
1 1/2 ounces blue cheese
2 tablespoons dried cherries, finely chopped
3 firm pears
8 ounces fresh asparagus
1 teaspoon olive oil
2 teaspoons light balsamic vinaigrette salad dressing
sea salt
12 ounces spring greens, salad mix
12 ounces roasted deli chicken breasts, sliced

Steps:

  • Preheat oven to 375°.
  • Mix 1/2 C balsamic dressing and sugar in a saucepan. Cook over low heat until the sugar is dissolved. Set aside.
  • Place pecans in skillet; toss over medium heat being careful to not burn.
  • Slice pears in half lengthwise and remove cores. Place pears, hole side down in baking dish. Sprinkle a teaspoon of dressing and sugar mixture over each pear and the remaining mixture around them. Bake uncovered until fork tender basting 3 or 4 times for about 30 minutes.
  • Meanwhile trim asparagus by bending stems until the woody part snaps. Toss asparagus in olive oil and place on baking sheet in single layer. Sprinkle with sea salt. Roast stirring once after 5 minutes until tender but still crisp, about 10 minutes. Do not overcook. These can be done while the pears are roasting. When done, remove from oven and chop in bite-size pieces.
  • To serve:.
  • Place salad mix in a bowl, add chicken, asparagus, cherries, pecans, blue cheese and toss with 2 teaspoons dressing. Arrange salad on a plate, slice pears lengthwise and fan out on top of the salad. Drizzle pan drippings over the top of each salad.

Nutrition Facts : Calories 239.2, Fat 11.5, SaturatedFat 3.2, Cholesterol 41.6, Sodium 137, Carbohydrate 21.2, Fiber 4.8, Sugar 13.3, Protein 15

LEMON-ROASTED BROCCOLI AND ASPARAGUS



Lemon-Roasted Broccoli and Asparagus image

Simple lemon-flavored roasted broccoli and asparagus. An easy side dish that great served over rice with beef, chicken, pork, or fish.

Provided by Soup Loving Nicole

Time 35m

Yield 4

Number Of Ingredients 5

½ pound broccoli florets
3 teaspoons olive oil, divided
1 teaspoon lemon pepper, divided
1 large lemon, sliced
½ pound fresh asparagus, trimmed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
  • Bake in the preheated oven for 15 minutes.
  • Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
  • Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 9.1 g, Fat 3.9 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 136.2 mg, Sugar 2.1 g

ROAST CHICKEN AND ASPARAGUS SALAD RECIPE



Roast Chicken and Asparagus Salad Recipe image

Provided by charlotteh371

Number Of Ingredients 16

1 (3-3 1/2 lb) whole chicken
5 1/2 tsp kosher salt, divided
3 tsp black pepper, divided
1/3 cup fresh lemon juice (from 2 lemons)
1 tbsp dijon mustard
2 tsp granulated sugar
1 cup plus 2 tbsp extra virgin olive oil
1 lb thin asparagus, trimmed and cut into 1 inch pieces
4 oz sugar snap peas, cut into 1/2 inch pieces
1/2 cup raw slivered almonds
1/2 cup raw sunflower seeds
2 tsp paprika
1/4 tsp cayenne pepper
2 heads romaine lettuce chopped
1 lb snow peas, thinly sliced lengthwise
4 oz parmesan cheese, shaved

Steps:

  • preheat oven to 425. pat chicken dry and sprinkle with 1 1/2 tsp salt and 1 tsp pepper. place chicken on a roasting pan; roast in oven until temperature inserted in thickest part reads 165, about 55 mins to 1 hour, 10mins. let cool. remove meat from bones and coarsely shred. discard bones, skin and fat. while chicken cooks, whisk together lemon juice, mustard, sugar and 1 tsp each of the salt and pepper in a bowl. gradually add 1 cup olive oil in a slow, steady stream, whisking constantly, until emulsified. set aside. bring a large pot of salted water to a boil,and prepare an ice bath. blanch asparagus and snap peas in boiling water for 30 seconds. using a slotted spoon, transfer vegetables to ice bath to stop the cooking. drain and discard water. reduce oven temp to 350. stir together almonds, sunflower seeds,paprika, cayenne pepper, 1 tsp salt and remaining 2 tbsp olive oil in a bowl until well coated. spread in a even layer on a baking sheet lined with parchment paper, and bake until golden brown and fragrant, 8 to 10 mins. combine lettuce, snow peas, shredded chicken, blanched vegetables, and remaining 2 tsp salt and 1 tsp pepper in a large bowl. drizzle with 1 cup of the vinigarette; toss to coat. divide among serving bowls; sprinkle with toasted nut mix and shaved parmesan.

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From bonappetit.com


ROAST CHICKEN WITH CRISPY POTATOES, SUMMER SALAD AND HERBY …
Remove the chicken and potatoes from the roasting tin and set aside. Toss the asparagus, radishes and sourdough (if using) in the juices in the tin, then roast for 10 minutes. Arrange the lettuce and pea shoots on a serving platter, then top with the potatoes and veg, with any cooking juices poured over. Serve with the chicken and herb hollandaise.
From deliciousmagazine.co.uk


ROAST CHICKEN WITH ASPARAGUS PANZANELLA (OR, THE SECRET TO …
2018-08-10 A vegetable like asparagus poses a unique challenge, since it isn't nearly as juicy as tomatoes. My solution was twofold. First, I blanched all of the asparagus until crisp-tender, which helps increase its juiciness. Then I split the asparagus stalks in half, saving the top halves to add in pieces to the salad, and using the bottom halves to ...
From seriouseats.com


10 BEST CHICKEN ASPARAGUS CASSEROLE RECIPES | YUMMLY
2022-05-02 Chicken & Asparagus parmesan In Vodka Sauce Bertolli. boneless skinless chicken breast halves, garlic powder, Bertolli Vodka Sauce and 7 more. Pasta Prima-Verde! AliceMizer. nutmeg, frozen peas, olive oil, Swiss chard, lemon, vegetable bouillon and 9 more.
From yummly.com


RECIPE: CRISPY PARMESAN CHICKEN WITH ROASTED ASPARAGUS SALAD
2019-04-24 Preheat oven to 450 degrees. On a rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper and the lemon zest. Roast the asparagus for 5 to 6 ...
From startribune.com


THOMASINA MIERS’ RECIPE FOR CHICKEN AND ASPARAGUS SALAD WITH …
2021-05-10 1 tbsp soy sauce. 1 tbsp sesame oil. Season the chicken generously. Put a large frying pan over a medium heat, pour in the oil and lay in the thighs skin side down. Fry gently for about 25 minutes ...
From theguardian.com


ASPARAGUS, GARLIC AND RHUBARB RECIPES: A MENU TO CELEBRATE SPRING
2022-04-20 1/2 cup roughly chopped flat-leaf parsley. 1. Season chicken inside and out with salt and pepper. 2. Bring a large pot of well-salted water to …
From twincities.com


ROAST CHICKEN WITH ASPARAGUS PANZANELLA RECIPE - SERIOUS EATS
2018-08-29 Blanching the asparagus increases its juiciness, helping to add moisture to the bread salad. Making a vinaigrette by pureeing asparagus and cucumber with oil and vinegar ruptures the vegetables' cell walls, releasing more juice into the vinaigrette and helping to further soften the bread. Soaking red onion in ice water makes it extra crisp and ...
From seriouseats.com


32 FRESH AND FLAVORFUL ASPARAGUS RECIPES | SOUTHERN LIVING
2022-05-09 Recipe: Oven-Roasted Asparagus. This asparagus recipe will become a go-to side dish because it calls for just six ingredients and is ready in 20 minutes, so you can use it any time you need a fast and easy asparagus side. For a bit of crunch, top the roasted asparagus with slivers of toasted almonds. 1 of 33.
From southernliving.com


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