10 June, 2010

Chicken Asparagus Salad

 
Before the asparagus season is over, I must share this salad recipe with you. I haven't made any cold non-vegetarian salads for ages. Last weekend, we felt like having something light for any of our meals. It wasn't quite there yet, but during these days our whole family fell sick (mama, papa and both kids at the same time....we never had THAT combination before). I made this Chicken Asparagus Salad, and have made it another two times since.
It's so easy, it's so light, it's so tasty. Just look at the colors. Doesn't  it scream HEALTHY and GOOD FOR YOU at you? Yet it's tasty and filling at the same time: the right balance between protein-loaded lean chicken breast, raw veggies and some seasonal steamed asparagus. I especially like the dressing, as it is just enough to coat the salad, and it's being made from low fat mayonnaise and yogurt. A pinch of curry and some lemon juice is all it needs to give it some flavor without drowning the flavors of the other ingredients. Just the way I like it.
This is an easy dinner or lunch, thrown together in even less time if you have some leftover chicken or if you pick up some rotisserie chicken on your way home. Bon Appetit!!

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CHICKEN ASPARAGUS SALAD

3 cups mixed salad leaves
2 chicken breasts (ca. 1 1/2 cups)
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, finely chopped
salt and pepper to taste

1 cup green baby asparagus
1 red bell pepper

Dressing
2 heaped teaspoons mayonnaise (light is fine)
2 heaped teaspoons yogurt (low fat is fine)
1/2 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon fresh lemon juice

Serves 2
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Season chicken breasts with rosemary, thyme, salt and pepper. Grill in the oven for about 15 minutes, until just cooked through, turning the pieces halfway. Take out and let cool. Cut into bite sizes.
Cut asparagus into 1-inch pieces. Steam the asparagus for 2-3 minutes, until tender but left with some crisp to the bite. Set aside. Deseed and devein red bell pepper and cut into 1-inch strips. Wash the salad leaves and pat dry.

In a small bowl, combine all ingredients of the dressing. Mix well. 
Combine chicken pieces, bell pepper and asparagus. Stir in the dressing until chicken and vegetables are evenly coated.

Arrange salad leaves on a serving plate. Put chicken and vegetables with dressing on top. Serve immediately.

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