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Receta Chicken Salad with Potatoes and Asparagus; Salad Dressings
by Katie Zeller

Finally we have a sunny day.

I was out working in the garden and I could almost see the plants stretching and straining towards the sun.

A salad seemed to be in order for this post – as well as a repeat of the salad dressing primer I posted a few years ago.

Summer is upon us – time to eat healthier, fresher and lighter.

Grilling the chicken breast and vegetables adds the perfect summer flavors to this salad - and keeps it light.

Chicken Salad with Potatoes and Asparagus

Total time: 30 minutes

Ingredients:

2 boneless, skinless chicken breasts or leftover chicken

2 medium potatoes

8oz (250gr) asparagus

3oz (90gr) cherry tomatoes

12 small Mozzarella balls

1/3 cup sliced radishes

1/3 cup green olives

spinach and/or other spring greens for 2 large salads

1 tbs snipped basil

1 tbs snipped chives

1 tbs snipped parsley

1 tbs olive oil for potatoes

Marinade for chicken:

1 tbs red wine vinegar

1 tbs Dijon-style mustard

2 tbs olive oil

1/2 tsp paprika

Vinaigrette:

1 tbs ketchup

1 tbs sherry vinegar

1 tsp Dijon mustard

3 tbs good olive oil

Instructions:

Chicken:

In small bowl whisk together marinade for chicken, pour over chicken and set aside to marinate.

When ready, remove chicken from marinade and cook on barbecue for 14 – 18 minutes, turning once.

OR sauté for about the same amount of time – or until done.

Vegetables:

Cut potatoes into large bite-size pieces.

Trim and cut asparagus into 2″ (5cm) lengths.

Toss potatoes with oil and cook on barbecue grill in grill pan, stirring frequently, for about 25 minutes or until brown and done.

Add asparagus for the last 10 minutes of cooking time, stirring to combine with potatoes and oil in pan.

OR sauté in large skillet until browned and cooked through, about 20 minutes, adding the asparagus for the last 7 minutes.

Salad:

Make vinaigrette: In small bowl whisk mustard, ketchup and vinegar.

Slowly add oil whisking constantly. You may have to stop adding oil and just whisk periodically – you don’t want to see the oil separately – it should be incorporated as it goes into the mixture.

Prepare spinach and lettuce, tear if needed and put in a large salad bowl.

Cut tomatoes, olives in half and add to salad.

Slice radishes, snip herbs and add to salad.

Add mozzarella to salad.

Add 2 – 3 tbs vinaigrette and mix well.

Remove vegetables and chicken.

Slice chicken.

Salad dressings….

The Spanish way of dressing a salad is to drizzle a bit of oil and vinegar over the top of your own salad just before eating. The salads are brought to the table naked.

The French way of dressing a salad is to put a dab of Dijon mustard in the bottom of a salad bowl; add a dash of vinegar, a bit of salt and whisk in some olive oil. Put the lettuce on top and toss just before serving.

The American way of dressing a salad is to….

We won’t go there.

The British way is the American way.

We won’t go there, either.

The display of salad dressings in a typical American supermarket is mind-boggling. Not only is there every conceivable type and variation of salad dressings and vinaigrettes known to woman, but each and every one comes in Regular, Light, and Non-Fat or ‘Free’.

‘Free’ of what?’ is always my question.

It’s certainly not Free of unpronounceable ingredients.

Have you ever looked at the ingredient list on a bottle of commercial

salad dressing?

Here is, to me, the real conundrum:

A serving of 2 tbs of a brand-name non-fat Ranch dressing has about the same amount of calories as a serving of 2 tbs of my Creamy Mustard Yogurt Dressing (recipe below).

BUT (it’s a big but) mine has all natural ingredients, heart-healthy fat from olive oil, calcium from yogurt AND you’ll use less because it isn’t such a thick glop and it packs a bigger flavor punch.

It takes about a minute to make and keeps for a week in the fridge.

Here are five of my favorite ways to dress a salad – I’m just giving the recipe ingredients; the method is always the same:

Put all wet ingredients (mustard, vinegar, lemon juice, yogurt, etc) except oil in a small bowl. Whisk well to combine. Slowly drizzle in the olive or other oil, whisking constantly, until it emulsifies or thickens.

If it’s a yogurt based dressing this will come together quickly. If it’s not, you may have to stop adding the oil and just whisk for a few seconds from time to time…. you’re adding the oil too fast.

When the dressing is thick, add the chopped herbs, shallots, etc.

All of the dressings / vinaigrettes will keep for several days up to a week in the fridge.

Always add a bit of dressing to just the lettuce and toss very well to coat. Then add the rest of the ingredients and a bit more dressing. That helps to control the urge to use too much dressing.

Last Updated on May 26, 2013