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Warm Chicken and Asparagus Salad

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  Baby red potatoes 12 , cut into half
  Boneless skinless chicken breast 6
  Freshly ground black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  White wine 1⁄4 Cup (4 tbs)
  Minced fresh basil 1 Tablespoon
  Minced parsley 1 Tablespoon
  Fresh asparagus 1 Bunch (100 gm)
  Mixed greens 2 Cup (32 tbs)
  Lemon dill vinaigrette 1 Tablespoon
  Shallot 1 Large, minced
  Garlic 2 Clove (10 gm), minced
  Freshly squeezed lemon juice 2 Tablespoon
  Balsamic vinegar 3 Tablespoon
  Rice vinegar 3 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  White wine 2 Tablespoon
  Chopped dill weed 2 Tablespoon
  Salt 1⁄2 Teaspoon (Or To Taste)
  Radishes 6 , cut into rosettes (For Garnish:)

1. Preheat the oven to 325 ° F.

2. Take a large pot, add potatoes, fill with 2 inches water, cover, and steam for about half an hour or until potatoes turn tender.
3. Drain the water and place the potatoes in a large bowl,
4. Take the baking dish and arrange chicken in it. Season with salt and pepper; add wine, parsley, and basil. Bake the chicken for 30 minutes.
5. Divide each of the chicken breasts into 3 by making two diagonal cuts.
6. Blanch asparagus stems in boiling water, after cutting off 2 inches from its bottom, for 2 minutes or until the stems turn tender.
7. Transfer to a platter and allow to cool at room temperature.
8. Cut the stalk of cooled asparagus lengthwise.
9. In a large bowl, add all the dressing ingredients, and whisk thoroughly.

10. Take 6 salad plates and arrange 1/3 cup of mixed greens on each of the plate. Place 6 or 7 asparagus stalk pieces above lettuce, leaving spaces between each other, in such a way that it looks like a fan. Arrange 3 chicken pieces between the stalks.
11. Add half the dressing to potatoes and using a spoon, mix softly until potatoes are evenly coated.
12. Arrange 4 potatoes in asparagus middle; allow 1 tablespoon dressing to drizzle on the salad.

13. Serve immediately with a garnish of radish rosette.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Average: 4.5 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 380 Calories from Fat 117

% Daily Value*

Total Fat 13 g20.3%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 465.7 mg19.4%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3 g12.2%

Sugars 2.6 g

Protein 43 g86.4%

Vitamin A 32.4% Vitamin C 22.8%

Calcium 14.8% Iron 26.7%

*Based on a 2000 Calorie diet

Warm Chicken And Asparagus Salad Recipe