Warm Chicken and Asparagus Salad Recipe
Ingredients
| Baby red potatoes | 12 | |
| Alf chicken breasts -€“ 6, boneless, skinless | ||
| Black pepper | 1/2 To taste | |
| Salt -€“ ½ tsp or to taste | ||
| White wine | 1/4 Cup (16 tbs) | |
| Basil | 1 Tablespoon, minced | |
| Parsley | 1 Tablespoon, minced | |
| Asparagus | 1 Bunch (100gm) | |
| Mixed greens | 2 Cup (16 tbs) | |
| Lemon Dill Vinaigrette | ||
| Shallot | 1 Large, minced | |
| Garlic | 2 Clove (5gm) | |
| Lemon juice | 2 Tablespoon, squeezed | |
| Balsamic vinegar | 3 Tablespoon | |
| Rice vinegar | 3 Tablespoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| White wine | 2 Tablespoon | |
| Fresh dill weed -€“ 2 tbsp, chopped | ||
| Salt | 1.4 Teaspoon | |
| Radishes | 6 (Garnish) | |
Directions
GETTING READY
1. Preheat the oven to 325 ° F.
MAKING
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.
FINALIZING
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.
SERVING
13. Serve immediately with a garnish of radish rosette.
1. Preheat the oven to 325 ° F.
MAKING
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.
FINALIZING
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.
SERVING
13. Serve immediately with a garnish of radish rosette.
Chef
