Chicken and Roasted Asparagus Salad Recipe
Overview:
This delightful Chicken and Roasted Asparagus Salad, sourced from Redbook Magazine’s April 2001 edition, is a perfect embodiment of freshness and flavor. With a prep time of just 10 minutes and a total cook time of 23 minutes, this recipe yields a scrumptious dish that can be served as a light luncheon or dinner alongside some crusty rolls. Bursting with vibrant colors and wholesome ingredients, it promises a culinary experience that’s as nourishing as it is satisfying. Let’s dive into the details and uncover the secrets to crafting this delectable salad.
Recipe Details:
- Preparation Time: 10 minutes
- Cooking Time: 23 minutes
- Total Time: 33 minutes
- Servings: 4
- Calories per Serving: 346.6
- Rating: 4 (based on 1 review)
Ingredients:
- 1 bunch of fresh asparagus
- 3 oranges
- 4 tablespoons of olive oil
- 1 bunch of chives
- 4 boneless, skinless chicken breasts
Nutritional Information per Serving:
- Calories: 346.6
- Fat: 15.6g
- Saturated Fat: 2.4g
- Cholesterol: 82.2mg
- Sodium: 108.3mg
- Carbohydrates: 16.2g
- Fiber: 4.7g
- Sugar: 10.7g
- Protein: 36.4g
Recipe Instructions:
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Preheat the Oven:
- Begin by preheating your oven to 500 degrees Fahrenheit (260 degrees Celsius). This ensures that your oven is adequately heated for the roasting process.
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Prepare the Asparagus:
- Wash and trim the asparagus, then cut it diagonally into 2-inch pieces. Place the asparagus pieces in a roasting pan and toss them with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of ground black pepper until evenly coated.
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Roast the Asparagus:
- Roast the asparagus in the preheated oven for 8 to 10 minutes, or until they are lightly browned, remembering to turn them once during the cooking process for even browning.
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Prepare the Oranges:
- Peel and segment 2 of the oranges, setting them aside for later use.
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Prepare the Orange Dressing:
- Juice the remaining orange and whisk together the juice with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of ground black pepper. Stir in the chopped chives to complete the flavorful dressing.
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Season and Cook the Chicken:
- Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper, adjusting to taste. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts until they are browned on both sides, approximately 5 minutes per side. Reduce the heat to low, cover the skillet, and continue cooking the chicken until it is cooked through, approximately 8 to 10 minutes.
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Assemble the Salad:
- In a large bowl, combine the roasted asparagus, mixed greens, and orange segments. Toss them with half of the prepared orange juice mixture until well coated.
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Plate and Serve:
- Divide the asparagus and orange mixture among 4 serving plates. Top each plate with sliced chicken breasts and drizzle with the remaining orange juice mixture for a burst of citrusy flavor.
Serving Suggestions:
This Chicken and Roasted Asparagus Salad pairs beautifully with some crusty rolls or a side of freshly baked bread. For added texture and flavor, you can sprinkle some toasted nuts or seeds over the salad before serving. Additionally, a light vinaigrette or balsamic glaze can complement the dish and elevate its taste profile even further.
Final Thoughts:
With its vibrant colors, fresh ingredients, and zesty flavors, this Chicken and Roasted Asparagus Salad is a true celebration of seasonal produce and wholesome eating. Whether enjoyed as a light lunch or a satisfying dinner, it’s sure to delight your taste buds and leave you craving more. So gather your ingredients, follow the simple steps, and treat yourself to a culinary masterpiece that’s as nourishing as it is delicious!
