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Chicken and Roasted Asparagus Salad


  • 1 lb. asparagus
  • 3 oranges
  • 4 Tbsp olive oil
  • 1 Tbsp minced chives
  • 4 5-oz boneless, skinless chicken breasts
  • 4 cups mixed salad greens

Heat oven to 500º. Cut asparagus diagonally into 2 in. pieces, toss with 1 Tbsp. of the oil, ¼ tsp. salt and ¼ tsp. ground black pepper in a roasting pan. Bake until lightly browned, 8 to 10 minutes, turning once.

Peel and segment 2 of the oranges; set aside. Juice remaining orange and whisk together juice, 2 Tbsp. of the oil, ¼ tsp. salt and ⅛ tsp ground black pepper; stir in chives.

Sprinkle chicken with ½ tsp. salt and ¼ tsp. ground black pepper. Cook in remaining 1 Tbsp oil in large skillet over medium-high heat until browned on both sides, 5 minutes. Reduce heat to low, cover skillet and cook chicken until cooked through, 8 more minutes.

Combine asparagus, greens, and orange segments and toss with half the orange juice mixture. Divide among 4 serving plates, top with sliced chicken breasts, and drizzle with remaining orange juice mixture.

Makes 6 servings

Source : Redbook April 2001

I was not certain that I was going to like this meal. Fruit seems like the the opposite of salad to me. The idea of putting oranges into my salad was crazy. As it turns out it was really good. I think what helped me was that the asparagus and chicken were warm and the salad and oranges were cold. It was an interesting mix. I just used a bagged salad and navel oranges. I despise peeling oranges. I hate the white stuff that never comes off even more. The oranges took me longer than any other part of this meal, it is tedious work picking all the pith off!

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