Chicken and Roasted Asparagus Salad |
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Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 4 |
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This is a refreshing salad which can be served as a luncheon dish or dinner with crusty rolls. Adjust Salt and pepper to taste. From Redbook Magazine/April 2001. Ingredients:
1 lb asparagus |
3 oranges |
4 tablespoons olive oil (using 1t/2t/1t in recipe) |
1 tablespoon minced chives |
salt and pepper (for asparagus, dressing and chicken, see recipe directions for amounts needed for each) |
4 (5 ounce) boneless skinless chicken breasts |
4 cups mixed salad greens |
Directions:
1. Heat oven to 500 degrees.
2. Cut asparagus diagonally into 2 inches pieces, toss with 1 Tbs. of the oil, 1/4 teaspoons salt, and 1/4 teaspoons ground black pepper in a roasting pan.
3. Bake until lightly browned, 8 to 10 minutes, turning once.
4. Peel and segment 2 of the oranges; set aside.
5. Juice the remaining orange and whisk together juice, 2 Tbs. of the oil, 1/4 teaspoons salt and 1/8 teaspoons ground black pepper; stir in chives.
6. Sprinkle chicken with 1/2 teaspoons salt and 1/4 teaspoons ground black pepper, or to taste.
7. Cook in the remaining 1 Tbs. oil in a large skillet over medium-high heat until browned on both sides, 5 minutes.
8. Reduce heat to low, cover skillet, and cook chciken until cooked through, 8 to 10 minutes.
9. Combine asparagus, greens, and orange segments and toss with half the orange juice mixture.
10. Divide among 4 servings plates, top with sliced chicken breasts, and drizzle with remaining orange juice mixture.
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