Chicken, Asparagus and Avocado Salad
Cooking time: 20 minutes for menu Cooking schedule: see below for instructions
I used spinach and mâche or lamb's lettuce for this salad, but use whatever looks good in your market. Add any other vegetables lurking in the fridge, and serve with some crusty bread.
Chicken, Asparagus and Avocado Salad
Total time: 20 minutes
Quickly blanched asparagus, stir-fried chicken and sliced avocado go together quickly for this simple, spring salad. Some crusty country bread is the perfect accompaniment.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 tsp olive oil
- 1 tsp sesame or walnut oil
- 1 tbs Teriyaki sauce or marinade
- 6oz (180gr) asparagus
- 1 avocado
- 3oz (90gr) cherry tomatoes
- 6oz (180gr) spinach and/or other salad greens, enough for 2 main meal salads
- Oriental Vinaigrette:
- 1 tbs Teriyaki sauce or marinade
- 1 tbs Balsamic vinegar
- 1 tsp sesame or walnut oil
- 3 tbs salad olive oil
Instructions:
- Vegetables:
- Snap off asparagus ends. Peel if using white.
- Cut asparagus into 1 1/2" (4cm) lengths.
- Bring a medium saucepan half full of water to a boil over medium high heat.
- Add asparagus and blanch for 2 minutes (3 for white).
- Remove, drain, rinse thoroughly with cold water and drain again.
- Prepare salad greens, washing and spinning dry if needed
- Slice tomatoes in half.
- Remove avocado from shell and slice.
- Chicken:
- Cut chicken into large bite-size pieces.
- Heat oils in a medium skillet over medium-high heat.
- Add Teriyaki sauce and chicken; stir-fry 5 - 7 minutes until chicken is cooked through.
- Vinaigrette:
- Mix Teriyaki sauce, vinegar and sesame oil.
- Slowly add olive oil, whisking constantly.
- Salad:
- Arrange salad greens on two plates.
- Divide chicken and place in the center.
- Arrange avocado slices on one side, asparagus on the other.
- Add tomatoes.
- Drizzle a bit of dressing over all and serve, remaining dressing on the side.
Cooking schedule: 20 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, medium saucepan, small bowl, whisk,
salad spinner
Heat water for asparagus
Trim, cut asparagus
Cut cherry tomatoes
Cut chicken
Blanch asparagus |
Drain asparagus, rinse with cold water, drain
Heat oils in skillet
Add Teriyaki, chicken, stir-fry
When done, remove from heat
Prepare salad greens
Make vinaigrette
Pit, slice avocado
Assemble salad
Drizzle with Vinaigrette
Serve - bread would be nice... |