Asparagus and Chicken Spring-Time Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Don't know about you, but I'm SO ready for Spring! This salad is really very yummy. I actually like it best heated the second day. Serve as a salad or as an entree over rice. Wild rice would be nice added in I think. Bet it would be outstanding with rotisserie chicken meat or my recipe for Wedding Chicken. Choose long, slender spears. Unsure where I got this recipe and unsure yields. Per one email I received I need to clarify. For me, I always made the chicken broth with bouillon and just doubled the amount of bouillon to water. I assumed that was double-strength chicken broth. Also, the instructions to peel the asparagus are for if you have large woody stalks. If you are lucky enough to get thin tender stalks, don't peel. Ingredients:
2 lbs fresh asparagus spears |
1 tablespoon sesame oil |
1/2 teaspoon seasoning salt |
salt |
pepper |
1/4 cup double-strength chicken broth |
2 tablespoons soy sauce |
2 cups cooked chicken, cut in strips |
2 tablespoons cider vinegar |
Directions:
1. Wash, peel, and cut asparagus into 1” diagonal pieces.
2. Heat oil, add asparagus and stir-fry 2 minutes, stirring constantly. Add seasonings and stir another 30 seconds. Pour in broth and soy. Cover and cook 1 minute longer. Remove from heat. Add chicken and mix.
3. Cover and refrigerate until serving time. Just prior to serving, add vinegar and toss well.
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