Asparagus Chicken Salad Schwetzinger Spargelsalat Food

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 & 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.

ASPARAGUS & CHICKEN SALAD (SCHWETZINGER SPARGELSALAT)

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.

SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING

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.

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.

ASPARAGUS AND CHICKEN STIR-FRY

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

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.

ASPARAGUS CHICKEN SANDWICHES

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through., Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed. , Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.

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.

ASPARAGUS CHICKEN SALAD

Steps:

• In a small bowl, combine mayonnaise, sour cream, green onions, basil, lemon juice, salt, pepper and lemon zest if using.
• Cover and chill to blend flavours, about 30 minutes.
• In a large salad bowl, combine greens, chicken and tomatoes.
• Arrange salad mixture on plates; top with asparagus.
• Spoon dressing over each salad.

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, 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.

SUCCULENT CHICKEN ASPARAGUS SALAD (WARM OR COLD)

Steps:

• Roast the frozen chicken on a rack in a 400f degree oven,'til cooked through and slightly browned on top, about 1 hour.
• While still hot, slice in half inch strips.
• Arrange strips on a serving platter.
• While the chicken is roasting, snap off the tough ends of asparagus and place the asparagus in a steamer.
• Sprinkle with dried thyme, salt and freshly ground pepper.
• Steam asparagus 5 minutes,'til tender crisp.
• Arrange the asparagus spears on the platter intermingled with the chicken.
• Drizzle platter with olive oil and balsamic vinegar.
• Sprinkle with chopped parsley, thyme, jalepino, salt and freshly ground pepper.
• Serve immediately, warm or serve cold, refrigerate, lightly covered with plastic film for up to 3 hours.
• Cooking the chicken from frozen keeps it very succulent and tender.