Chicken And Asparagus Salad With Strawberry Dressing Food

GRILLED CHICKEN GARDEN SALAD

Steps:

• Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
• In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
• Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
• Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.

ASPARAGUS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
• In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
• In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
• Pour the desired amount of dressing over the salad and mix together.

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING

Steps:

• In a medium bowl, whisk together all of the ingredients until combined. Set the dressing aside.
• Remove the tough stems of the asparagus then cut each spear into 1-inch pieces.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus then rinse it with cold water.
• Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan cheese and enjoy cold or at room temperature.
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CHOPPED POWER SALAD WITH CHICKEN

Steps:

• Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl. Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat. Serve sprinkled with feta and sunflower seeds.

STRAWBERRY SPINACH SALAD

Steps:

• Add all of the dressing ingredients to a medium bowl and whisk to combine or add to a mason jar, cover and shake. Adjust to taste if desired - adding additional sugar for sweeter or vinegar for tangier 1 teaspoon at a time. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad.
• Prepare caramelized nuts according to recipe directions.
• When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.

CHICKEN STRAWBERRY SALAD

Steps:

• In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.

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.

STRAWBERRY-ASPARAGUS PASTA SALAD

Steps:

• Cook pasta in a large pot according to the package directions, adding the asparagus the last 2 to 3 minutes of cooking or until crisp-tender. Drain pasta and asparagus; rinse with cold water and drain again. Transfer to a very large bowl. Add Strawberry-Yogurt Dressing (see below) and toss to combine.
• Gently fold in the strawberries and spinach. Transfer to a serving bowl and sprinkle with goat cheese.
• Strawberry-Yogurt Dressing: Stir together VOSKOS® Nonfat Strawberry Greek Yogurt, balsamic vinegar, and red onion in a bowl. Serve immediately or chill up to 24 hours.

STRAWBERRY SPINACH AND ASPARAGUS SALAD

Steps:

• Bring a large pot of water mixed with a teaspoon of salt to a boil over medium heat. Set aside a bowl of iced water. Add the asparagus to the boiling water and cook for 2 or 3 minutes. Drain the asparagus and immediately add it to the ice water.
• In a large bowl combine asparagus, spinach, strawberries, onion, pea shoots, almonds and goat cheese. In a small bowl, whisk together the lemon juice, olive oil, honey, salt and pepper. Pour dressing over salad and toss lightly to coat.

STRAWBERRY SPINACH MASON JAR SALAD

Steps:

• Prep ingredients by roasting your asparagus, grilling your chicken and chopping all the veggies.
• Make dressing by whisking together all ingredients.
• Take four wide-mouth 32 oz mason jars and layer salad ingredients. Start with 3 Tablespoons of dressing in each jar and then divide remaining salad ingredients in quarters and start layering in this order: onions, cucumbers, strawberries, asparagus, chicken, goat cheese, almonds and spinach.
• When ready to serve, shake each jar and pour into a bowl.

CHICKEN ASPARAGUS SALAD

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.

ASPARAGUS SALAD WITH EASY DIJON VINAIGRETTE

Steps:

• Cook eggs on the stove until hard boiled (I usually let them boil for 5 minutes). Or make Instant Pot hard boiled eggs, so easy.
• In a large pot, add 3/4 cold water and bring to a boil (you can use the same pot you used for cooking eggs previously). While water is coming to a boil, trim asparagus by snapping the end of one spear and cutting remaining asparagus with a knife the same length.
• Then chop asparagus spears into 2 inch pieces, add to boiling water, and cook for 60 seconds if it is thin or for 3 minutes if the stalks are thick. Pierce with a knife or fork and stop cooking while vegetable is still bright green.
• Drain asparagus, return to the pot and fill it with cold water and ice to cover. This will stop the cooking process. Set aside.
• Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
• In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
• In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine.
• Serve salad alongside Instant Pot quinoa, Instant Pot brown rice or whole wheat pasta. If you are looking for a protein addition, try baked chicken breast, Instant Pot chicken breast, or something with a little extra flavor like this lemon chicken. You could always ditch the chicken too in place of baked salmon or tuna zucchini fritters.

STRAWBERRY ASPARAGUS SALAD WITH BACON

Steps:

• Steam asparagus for 5 minutes, or until tender and set aside. Sprinkle with sea salt and pepper.
• In a medium skillet, cook bacon until crispy. Place on a plate lined with paper towels while you assemble the rest of the ingredients.
• Once bacon is done, pour almost all of the bacon fat into a heat-proof bowl or jar and place in the fridge to solidify before disposing of it! Pat chicken dry and season with salt and pepper. Place chicken in the skillet with the small amount of bacon fat. Cook until browned on each side.
• Place all of the vinaigrette ingredients into a blender. Blend until well combined.
• For serving: Place optional spinach on a serving dish. Top with steamed asparagus, sliced strawberries, almonds, and bacon. Drizzle with dressing and serve with extra dressing on the side!

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.

BBQ CHICKEN AND FRESH STRAWBERRY SALAD

Steps:

• HEAT greased grill to medium-high heat.
• GRILL chicken 10 min. on each side or until done (170F), turning and brushing occasionally with barbecue sauce. Cut into strips.
• COVER plate with greens; top with berries, onions and chicken.
• TOP with dressing.

CHICKEN AND ASPARAGUS SALAD WITH CREAMY TARRAGON DRESSING

Steps:

• Bring the chicken broth, onion, tarragon and bay leaf to a boil in a large pan, reduce the heat and simmer for 15 minutes.
• Add the chicken and simmer, covered, for 6 minutes turning once in the middle.
• Remove from heat and let the chicken cool in the broth.
• Steam the asparagus and peas (if using frozen) until tender, about 4 minutes and 1 minute respectively.
• Cut the chicken into slices.
• Assemble the salad and pour on the dressing.
• Mix everything.

SMOKED CHICKEN AND BERRY SALAD WITH STRAWBERRY VINAIGRETTE

Steps:

• Spray a barbecue or chargrill with oil. Preheat on high. Chargrill the asparagus for 4-5 minutes, turning until just tender. Allow to cool slightly.
• In a large bowl, combine asparagus, chicken, rocket, half the strawberries and the remaining berries.
• Strawberry vinaigrette: place remaining strawberries with all dressing ingredients in a food processor or blender. Process until smooth.
• Drizzle a little dressing over salad just before serving. Serve with extra dressing on the side.
• Top tips
• If the strawberries are a little tart, add a dash of honey or brown sugar to the vinaigrette.

ROASTED STRAWBERRY AND ASPARAGUS QUINOA SALAD

Steps:

• Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
• Toss the strawberries and asparagus in the balsamic vinegar, olive oil, salt and pepper.
• Roast the strawberries and asparagus in a preheated 400F/200C oven until caramelized, about 10-20 minutes.
• Assemble the salad.
• Mix the juices left in the roasting pan with the garlic, honey and mustard in a small bowl.
• Pour the dressing onto the salad and toss to coat.

TENDER ASPARAGUS

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Sunny Gathering from Together - see the full collection of menus here.
• GET AHEAD Roughly chop the green part of the spring onions and place in a blender with the mustard, vinegar and 6 tablespoons of extra virgin olive oil. Tear in three-quarters of the parsley leaves, add a swig of water and blitz until smooth. Season to perfection, tasting and tweaking, then cover. Pick the remaining parsley leaves into a bowl, then trim, finely slice and add the whites of the spring onions, and cover with water. Refrigerate both overnight.
• ON THE DAY Put a large non-stick frying pan on a medium heat. Finely slice the bacon, chop the bread into 1cm chunks, and place it all in the pan with 1 tablespoon of olive oil and a good pinch of black pepper. Cook for 15 minutes, or until golden and crisp, tossing regularly. Keep in the pan, ready to reheat. Divide the dressing between a large serving bowl and a smaller bowl, ready for drizzling. Snap the woody ends off the asparagus, then cook in a large pan of boiling water for 3 minutes, or until just tender. Use tongs to transfer the asparagus straight into the larger bowl of dressing, tossing to coat. Gently lower the eggs into the boiling water with a pinch of sea salt to cook for 6 minutes, then drain, cool under cold running water, and peel.
• TO SERVE Heat up the croutons. Halve the eggs and dot among the asparagus. Drain the parsley and spring onion garnish, pat dry, then scatter over the top, and take everything to the table - the asparagus will be delicious hot, warm or cold. I enjoy this starter with a glass of quality cold sparkling cider.

SPINACH SALAD WITH GRILLED STRAWBERRIES, ASPARAGUS AND WALNUTS

Steps:

• Preheat grill to 300F. If using charcoal, pile coals on two sides of the grill, leaving the middle for indirect heat cooking.
• Place strawberries on indirect heat to begin the slow cooking. Turn them a few times, but mostly just let them slowly cook and transform over about 30 minutes.
• Trim the asparagus, leaving 3 inch tips. Skewer the tips about halfway up the stalk with a bamboo or metal skewer. You can pile on about 8 or so. Brush lightly with olive oil.
• Grill asparagus quickly over direct heat, about 3-5 minutes (grills will vary). You want to get a little charring on them, but not cook them completely. Set aside to cool to room temperature.
• Throw walnuts into a pie pan or grill pan and toast them over the grill as well. Cool.
• In a small bowl, whisk together olive oil, balsamic, maple syrup, salt and pepper until emulsified.
• Pile spring greens high in a large salad bowl. Arrange grilled asparagus and toasted walnuts on top.
• Just before serving, add grilled strawberries to the salad and drizzle with vinaigrette. Serve at once.

CHICKEN AND ASPARAGUS SALAD

Steps:

• Cook asparagus in boiling water to cover until crisp-tender, 2-3 minutes. Drain; place in large bowl. Add chicken, red pepper, and Dilled Yogurt Dressing. Cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.
• For Dilled Yogurt Dressing: Combine yogurt, water, oil, dill weed, onion powder, salt, and black pepper in a small bowl. Blend with wire whisk. Makes 1 cup dressing.