Grilled Chicken And Asparagus Rice Salad 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.

GRILLED CHICORY AND ASPARAGUS SALAD

Steps:

• FOR THE HAZELNUT VINAIGRETTE: Peel and dice the shallot. Sprinkle thyme, salt, and pepper over the shallot and mince well. In a medium sized bowl, add the champagne vinegar and shallot mixture. Macerate for five minutes. While mixing with a whisk, slowly drizzle the hazelnut oil into the vinegar/shallot mixture. Add mustard and incorporate well. Taste for seasoning and balance.
• TO MAKE HOMEMADE ROASTED GARLIC: Place a whole head of garlic on a medium-sized piece of aluminum foil. Pour about one tablespoon of olive oil over the garlic. Add salt and pepper. Cover the seasoned garlic with the aluminum foil and place on the grill or in the oven at 400 degrees Fahrenheit for 30-40 minutes, or until soft. FOR THE LEMON CREAM: In a food processor or blender, add the egg yolk. Mix until the yolk turns a lighter yellow color and becomes frothy. While the food processor is running, remove skin from roasted garlic and add cloves to food processor, saving the oil in the aluminum foil. Slowly add this oil to the food processor and season the mixture with salt and pepper. Slowly drizzle in the canola oil until well incorporated. The mixture should be homogeneous but not thick. Remove mixture from food processor and add to a mixing bowl. Add the zest of two lemons, water, and juice of one lemon, salt and pepper to the mixture. Loosen the mixture with more lemon juice and water if necessary. It should be like a loose mayo with good lemon and roasted garlic flavor.
• Lay the escarole, radicchio, and asparagus out on a large, flat platter. Coat vegetables with olive oil and agro mosto. Season with salt and pepper. Note: The veggies can hold this way in the fridge for 1-2 hours before grilling.
• Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
• Lay asparagus directly over the hottest portion of the grill, across the grill grates. Drizzle a little olive oil over the asparagus to lubricate. Grill 1-2 minutes, turning occasionally so all sides are charred. Move to indirect heat on the grill until they are soft with a slight crunch. When you squeeze them, they should forgive. Remove from grill and re-add to platter. Add radicchio, halved side down, to direct heat on the grill. Grill for 2-3 minutes, turning occasionally, until all sides are slightly charred. Remove from grill and re-add to platter. Add escarole to direct heat. Grill for 1-2 minutes, turning occasionally, until slightly charred. Remove from grill and re-add to platter. Immediately after grilling, squeeze the juice of half a lemon over the vegetables and set aside to cool.
• TO FINISH/ASSEMBLE: Once the vegetables are cool, plate the asparagus in a serving bowl. Remove white cores from the radicchio and escarole and add to a large mixing bowl. Add arugula and season with salt and pepper. Add 3-4 tablespoons of the hazelnut vinaigrette, toss to incorporate, and taste. Add more vinaigrette if desired. Plate the salad over the asparagus. Drizzle lemon cream lightly over the top. Top with hazelnuts, freshly grated parmesan and serve.

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.

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.

GRILLED CHICKEN AND ASPARAGUS RICE SALAD

Steps:

• Combine rice and 1 cup of water in a heavy-bottomed pot. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
• Wash and dry chicken. Grill on both sides until cooked through, about 10 to 12 minutes.
• Meanwhile wash asparagus and trim off the tough ends. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
• Rinse the capers and chop coarsely. Mince the garlic. Pit the olives and chop coarsely. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
• When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
• When chicken is cooked, cut into narrow julienne strips and cut each strip in half. Add to dressing.
• Wash, dry and chop basil, and stir in. Wash, trim and cut tomatoes into bite-size pieces, and stir in. Add the rice when it is cooked. Season with salt and pepper, and mix well.

GRILLED CHICKEN AND ASPARAGUS SALAD

Steps:

• Spread walnuts on a baking sheet and place in a preheated 375 degree oven for 4-6 minutes or until lightly browned. Cool.
• Heat grill.
• Sprinkle chicken with salt and pepper. Place on heated grill over medium heat. Cover and grill for 10-12 minutes, turning once, until no longer pink in the middle and juices run clear. Place on plate.
• While chicken is grilling, rinse and snap off tough ends of asparagus. Brush with 1 tbsp of sesame oil. Either place in grill basket or thread on presoaked skewers. After removing chicken from grill, grill asparagus for 4 minutes or until crisp tender turning once.
• Cut chicken into 1/2 inch slices. Place greens on large platter or 2 c on each individual plate. Top with sliced chicken, grilled asparagus and then walnuts.
• In a small bowl, whisk together marmalade, rice vinegar and 1 tbsp sesame oil. Drizzle over salad just before serving.

BROWN RICE SALAD WITH GRILLED CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

CHICKEN AND RICE SALAD

Steps:

• In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

RICE, ASPARAGUS AND CUCUMBER SALAD

Steps:

• Bring 1 3/4 cups water to boil in medium saucepan. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
• Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Add asparagus, cucumber and green onions to rice.
• Combine Dijon mustard, sugar, vinegar and dry mustard in small bowl. Gradually mix in oil. Add chopped dill. (Can be made 1 day ahead. Cover salad and dressing separately; chill.) Mix dressing into salad. Season with salt and pepper. Line large bowl with lettuce. Mound salad in bowl. Garnish with dill sprigs.

CHICKEN AND ASPARAGUS RICE BOWL

Steps:

• In a medium saucepan bring rice, salt, and 3 c water to a boil. Cover, reduce heat to low, and cook 15 minutes. Take off heat, still covered, and let sit for 5 minutes.
• While rice is coming to a boil mix together chicken, sake, and 2 tbsp tamari in a small bowl. Peel and grate ginger. Put 1 tsp ginger in with the chicken; put the remaining ginger in a small bowl and set aside.
• While rice is cooking peel and roughly chop garlic and chop green onions; add both to bowl of ginger. Trim asparagus and cut into 1.5" pieces. Set aside.
• In a large frying pan over high heat add 1 tbsp oil and chicken mixture. Cook until no longer pink.
• Divide rice evenly between 4 to 6 bowls. Top rice with chicken and pan juices. Return pan to heat and add remaining 1 tbsp oil, reserved ginger, garlic, and green onions. Cook, stirring, for about one minute. Add asparagus and remaining 1 tsp tamari and stir to combine. Add broth, cover, and cook until asparagus is just tender to bite, 2 to 3 minutes.
• While asparagus cooks peel and slice hardboiled eggs into 1/4" slices. Divide asparagus and pan juices evenly between bowls of rice/chicken. Top each serving with egg slices and serve.
• Enjoy!

GRILLED ASPARAGUS SALAD

Steps:

• Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
• Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
• In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.