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The Washington Post

Chicken, Asparagus and Balsamic Salad

Chicken, Asparagus and Balsamic Salad 4.000
Apr 13, 2005

Tired of plain broiled chicken breasts and steamed vegetables on the side? This approach cloaks chicken and vegetables in a flavorful vinaigrette.


Servings: 4
Ingredients
  • For the vinaigrette
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon-style mustard
  • Salt and freshly ground black pepper
  • 6 tablespoons olive oil
  • Freshly ground black pepper
  • Large pinch finely chopped fresh rosemary leaves
  • For the salad
  • 1 pound boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1/2 large red onion, cut into thin, moon-shaped slices
  • 2 tablespoons olive oil, for brushing
  • Freshly ground black pepper
  • 12 to 16 ounces asparagus, ends trimmed
  • 1 bell pepper (preferably red, orange or yellow), stemmed and seeded and thinly sliced

Directions

For the vinaigrette: In a large bowl, whisk together the vinegar, mustard, salt and pepper. Whisking constantly, slowly add the oil in a steady stream and whisk until completely incorporated. Add the rosemary, taste and adjust the ingredients accordingly. Set aside.

For the salad: Season the chicken with salt and pepper to taste.

Preheat the broiler. Line 2 broiler pans or baking sheets with foil. Place the onions on the foil, drizzle with a little oil, toss to coat and spread in an even layer on 1 portion of the baking sheet. Repeat with the asparagus and then the bell pepper, spreading them to form a single layer on the foil while keeping the different types of vegetables separate. Broil, turning the vegetables once or twice, until softened and lightly browned , about 8 minutes for the onions and asparagus, a few more minutes for the bell pepper. It may be necessary to remove 1 vegetable from the oven before the rest are done; if that is the case, transfer to a plate. Set aside to cool to room-temperature.

Meanwhile, brush the chicken with oil, place on a foil-lined sheet and broil, turning once, until cooked through, 6 to 8 minutes total. Transfer to a cutting board; set aside to cool slightly. Thinly slice the chicken.

Transfer the room-temperature vegetables and chicken to a large bowl. Whisk the vinaigrette to recombine, add the chicken and vegetables, and toss to combine. (If you toss the vegetables with the vinaigrette while still hot, they will turn soggy.) Serve immediately or cover and refrigerate for up to several hours.


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Recipe Source

Inspired by a dish at the Whole Foods Market prepared-food counter.

Tested by Renee Schettler.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 291


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 1g 5%

Cholesterol: 66mg 22%

Sodium: 234mg 10%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 28g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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