Chicken Salad with Asparagus and Sun-Dried Tomato Dressing
By America's Test KitchenPublished on October 17, 2011
Time
2½ hours
Yield
Serves 6
Ingredients
3 - 3 ½ pound whole chicken ½ cup extra virgin olive oil plus 1 additional tablespoon¼ cup red wine vinegar ½ cup oil-packed sun-dried tomatoes, drained, rinsed, and minced1 small clove garlic, minced or pressed through garlic press (about ½ teaspoon)Salt and ground black pepper ½ pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces1 cup chopped fresh basil 3 ounces crumbled goat cheese (optional)½ cup pine nuts, toasted
Before You Begin
Don't dress the chicken when it's warm--it will absorb too much of the dressing. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens.
Instructions
- Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.)
- Puree 1/2 cup oil, vinegar, sun-dried tomatoes, garlic, 1/4 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.)
- Heat remaining tablespoon oil in 10-inch nonstick skillet over high heat until beginning to smoke; add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until asparagus is browned and almost tender, about 3 minutes, stirring occasionally. Transfer to plate to cool.
- Add cooled asparagus and basil to vinaigrette; stir to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with goat cheese, if using, and pine nuts. Serve immediately.
Time
2½ hoursYield
Serves 6Ingredients
3 - 3 ½ pound whole chicken
½ cup extra virgin olive oil plus 1 additional tablespoon
¼ cup red wine vinegar
½ cup oil-packed sun-dried tomatoes, drained, rinsed, and minced
1 small clove garlic, minced or pressed through garlic press (about ½ teaspoon)
Salt and ground black pepper
½ pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces
1 cup chopped fresh basil
3 ounces crumbled goat cheese (optional)
½ cup pine nuts, toasted
Ingredients
3 - 3 ½ pound whole chicken
½ cup extra virgin olive oil plus 1 additional tablespoon
¼ cup red wine vinegar
½ cup oil-packed sun-dried tomatoes, drained, rinsed, and minced
1 small clove garlic, minced or pressed through garlic press (about ½ teaspoon)
Salt and ground black pepper
½ pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces
1 cup chopped fresh basil
3 ounces crumbled goat cheese (optional)
½ cup pine nuts, toasted
Ingredients
3 - 3 ½ pound whole chicken
½ cup extra virgin olive oil plus 1 additional tablespoon
¼ cup red wine vinegar
½ cup oil-packed sun-dried tomatoes, drained, rinsed, and minced
1 small clove garlic, minced or pressed through garlic press (about ½ teaspoon)
Salt and ground black pepper
½ pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces
1 cup chopped fresh basil
3 ounces crumbled goat cheese (optional)
½ cup pine nuts, toasted
Why This Recipe Works
To get out of the mayo rut and come up with dinner-size chicken salad recipes with fresh, bold flavors, we turned to vinaigrette dressing. We found that a properly chosen third ingredient, an emulsifier (pureed roasted red peppers, pureed sun-dried tomatoes, or peanut butter), not only provided stability but also contributed interesting flavor. Using a blender to mix the dressings provided insurance against separation. With bright, creamy dressing at the ready, we just stirred in handfuls of fresh vegetables, herbs, and toasted nuts along with the chicken for a great chicken salad recipe.
Before You Begin
Don't dress the chicken when it's warm--it will absorb too much of the dressing. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens.
Instructions
- Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.)
- Puree 1/2 cup oil, vinegar, sun-dried tomatoes, garlic, 1/4 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.)
- Heat remaining tablespoon oil in 10-inch nonstick skillet over high heat until beginning to smoke; add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until asparagus is browned and almost tender, about 3 minutes, stirring occasionally. Transfer to plate to cool.
- Add cooled asparagus and basil to vinaigrette; stir to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with goat cheese, if using, and pine nuts. Serve immediately.
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