Asparagus and Chicken Salad With Ginger Dressing
Updated June 14, 2016
Evan Sung for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE VINAIGRETTE
1 large shallot, finely diced, about 2 tablespoons
3 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
Salt to taste
Generous pinch of cayenne
1 tablespoon grated ginger
2 garlic cloves, minced
2 teaspoons sesame oil
¼ cup vegetable oil
FOR THE SALAD
1 pound asparagus
Salt and pepper
1 serrano chile, thinly sliced (optional)
½ cup roasted peanuts, crushed
¾ pound smoked chicken, sliced
1 large lime, halved
Basil, mint and cilantro leaves, about ½ cup total
Nutritional analysis per serving (4 servings)
19 grams carbs; 64 milligrams cholesterol; 502 calories; 21 grams monosaturated fat; 9 grams polyunsaturated fat; 6 grams saturated fat; 38 grams fat; 6 grams fiber; 702 milligrams sodium; 24 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
- Step 2
Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
- Step 3
To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
- Step 4
Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.
Private Notes
Comments
This was a fresh take on asparagus which I get tired of cooking the same few ways for a few weeks that's the only fresh spring produce available. I piled that on top of rice vermicelli noodles to make it into a lunch fare.
It's January, and because I was not about to pay twice as much for asparagus that isn't even half as good as in-season, I made this with broccolini. Honestly, I think I would eat a shoe if it was served with this dressing. So good, I almost forgot I was on a diet. Made as directed, I didn't find the dressing too oily or sweet - it was balanced nicely by the serrano.
Very good, am planning on using the leftover dressing tonight for another salad. I used honey instead of brown sugar and only half the amount.
This was delicious! The sauce!! I subbed honey for the brown sugar and served everything over rice for a heartier meal. And simply because I didn't want to buy three different kinds of herbs, I just used mint and cilantro. I imagine it's great with any combo of those herbs. Adding this to the rotation, for sure!
I usually make this delicious salad by adding buckwheat soba noodles and cold poached chicken. But I had a piece of daikon in fridge that I sliced very thin, cut into strips. It added a wonderful radish flavor.
Just made this, used half the amount of chicken and asparagus but the full amount of the rest. Had very thin asparagus so just marinated it raw in the dressing. Made air fryer chicken tenders and when still warm, marinated as well. This was the BEST ny times recipe I have made in decades. Amazing complex deliciousness.