GRILLED HERB CHICKEN AND ASPARAGUS
Steps:
- 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
- 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
- 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.
GRILLED CHICKEN AND ASPARAGUS SALAD
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
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
Here's a no-fuss salad of chicory and asparagus, great for a day of backyard barbecuing. The homemade lemon cream adds brightness and unique flavor to this colorful, easy-to-make side.
Provided by Paul Kahan
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 23
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
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
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
GRILLED CHICKEN GARDEN SALAD
Asparagus in abundance? Here's a deliciously different way to use it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 260, Carbohydrate 12 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 0 g
WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING
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
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
I love the flavor of this dish. My parents grow asparagus so I get spoiled when it is in season! For easiest grilling of the asparagus, choose stalks that are the same size. As well, it is easiest in a grill basket but if you don't have one you can put lay five or six stalks next to each other and run a skewer through them top and bottom and make almost an asparagus "raft".
Provided by QueenJellyBean
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 359.9, Fat 18.1, SaturatedFat 2.3, Cholesterol 68.4, Sodium 249.4, Carbohydrate 20, Fiber 3.4, Sugar 13.9, Protein 32.3
GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES
The flavoring mixture, which accounts for most of the ingredients, is easy to assemble and, as a bonus, serves as both meat marinade and salad dressing. Simply siphon off some of the mixture as a marinade. Whisk extra oil into the rest for a first-rate dressing.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad
Yield 6
Number Of Ingredients 12
Steps:
- Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
- Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
- Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 27.2 g, Cholesterol 75.4 mg, Fat 17.2 g, Fiber 6.4 g, Protein 32.5 g, SaturatedFat 2.9 g, Sodium 290.3 mg, Sugar 19.1 g
HONEY-BALSAMIC GLAZED GRILLED CHICKEN W/ ASPARAGUS
This is a super simple recipe that tastes like it came from a 5-star restaurant. Add some grilled asparagus and you've got a gourmet meal that a beginner can make.
Provided by ChefCO Mom
Categories Chicken Breast
Time 25m
Yield 4 meals, 4 serving(s)
Number Of Ingredients 7
Steps:
- Get the glaze started --
- * 1 cup quality balsamic vinegar.
- * 1 T quality honey.
- * 2 T butter.
- Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
- While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
- Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
- Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
- To plate the dish --
- Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
- Serves 4.
Nutrition Facts : Calories 458.4, Fat 26.2, SaturatedFat 8.5, Cholesterol 108.1, Sodium 173.8, Carbohydrate 20.1, Fiber 2.4, Sugar 15.4, Protein 33.5
ASPARAGUS SPINACH SALAD WITH CHICKEN
We love all the fresh fruits and vegetables that are available in the summer. This salad is one of our favorite because it packs in so much great produce, plus it's quick and easy on a warm summer day. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 267 calories, Fat 13g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
ASPARAGUS SALAD WITH GRILLED SALMON
This salad's a little sweet, a little savory and very refreshing. Healthy asparagus boasts anti-inflammatory nutrients and vitamins A, B and C. It's fabulous grilled; you'll want to fix this again! -Jenne Delkus, Des Peres, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the syrup, mustard, oil and dill; set aside., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Meanwhile, in a shallow bowl, drizzle asparagus with 1 tablespoon dressing; toss to coat. Arrange asparagus on a grilling grid; place on the grill rack with salmon. Spoon 1 tablespoon dressing over salmon., Grill salmon and asparagus, covered, for 4-6 minutes or until salmon flakes easily with a fork and asparagus is crisp-tender, turning asparagus once., Divide salad greens among four plates and sprinkle with carrots. Remove skin from salmon. Arrange the egg wedges, asparagus and salmon over salads. Drizzle with remaining dressing; sprinkle with pepper.
Nutrition Facts : Calories 336 calories, Fat 16g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 294mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED CHICKEN AND ASPARAGUS RICE SALAD
Provided by Marian Burros
Categories salads and dressings, main course
Time 1h
Yield 2 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 16 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 1008 milligrams, Sugar 7 grams, TransFat 0 grams
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