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Asparagus & Chicken Salad with Sesame Ginger Dressing

Here's a perfect spring salad that celebrates fresh asparagus and chives. You will love the tangy, sesame ginger dressing.
Serves: 4
Prep Time: 90 min
Cook Time: 15 min

Ingredients

Asparagus & Chicken Salad

1/2 lb asparagus, fresh
1 tsp sunflower oil
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1 tsp sunflower oil
1 lb boneless, skinless chicken breast(s)
1 tsp toasted sesame oil
1 clove garlic, minced
2 tsp rice vinegar
1 tbsp light tamari sauce
1 tsp sunflower oil
8 cups Romaine lettuce, shredded
2 cups green cabbage, shredded
1 carrot(s), medium, grated
2 cups orange peppers, thinly sliced
1 green onion(s), thinly sliced
12 sprigs chives, for garnish

Sesame Ginger Dressing

3 tbsp sunflower oil
4 tsp rice vinegar
2 tsp water
1/4 tsp ginger, ground
1 clove garlic, minced
2 tsp ketchup
2 tsp honey
1 tsp lemon juice
1/4 tsp black pepper, freshly ground
1/2 tsp toasted sesame oil
1/2 tsp sesame seeds
2 tsp light tamari sauce

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Cut chicken breasts into strips (6-8 pieces per breast). Place in shallow bowl. Add sesame oil, minced garlic, rice vinegar and tamari and turn pieces to coat. Marinate 1 hour in the refrigerator.

  2. Trim tough ends from asparagus. Heat 1 tsp (5 mL) oil in non-stick skillet over medium-high heat. Add asparagus and sauté approximately five minutes until tender crisp. Roll the spears in the pan to coat with oil and encourage even cooking on all sides. Set aside to cool. Slice on an angle into 1/2 inch (1.25 cm) pieces.

  3. Heat another teaspoon (5 mL) oil in pan asparagus was sautéed in. Add chicken strips and cook until lightly browned and cooked through (165°F (74°C)) – about 5 minutes per side. Pour over any remaining marinade during cooking. Boil and set aside to cool.

  4. Shred romaine lettuce and cabbage and add to large salad bowl. Top with the grated carrot and slivers of orange pepper.

  5. To make the dressing, measure sunflower oil, rice vinegar, water, ground ginger, garlic, ketchup, honey, lemon juice, freshly ground black pepper, sesame oil, sesame seeds and tamari into a blender or food processor. Process until smooth.

  6. To serve, pile romaine salad high in centre of dinner plate. Garnish with sliced green onions and a few chive sprigs. Serve with sesame ginger dressing.

Helpful Tip

If you insert the base of the chives vertically into the centre of the salad they will create a dramatic effect.

Nutrition Info

Per 385 g serving Amount
Calories330
Protein30 g
Fat17 g
Saturated Fat2 g
Carbohydrate15 g
Fibre5 g
Sugar8 g
Cholesterol65 mg
Sodium410 mg
Per 385 g serving % Daily Value
Potassium26
Calcium8
Iron20
Vitamin A170
Vitamin C140
Vitamin B651
Vitamin B1222
Folate84
Zinc19