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    You are in: Home / Recipes / Asparagus and Chicken Spring-Time Salad Recipe
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    Asparagus and Chicken Spring-Time Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    charlie #5's Note:

    Don't know about you, but I'm SO ready for Spring! This salad is really very yummy. I actually like it best heated the second day. Serve as a salad or as an entree over rice. Wild rice would be nice added in I think. Bet it would be outstanding with rotisserie chicken meat or my recipe for Wedding Chicken. Choose long, slender spears. Unsure where I got this recipe and unsure yields. Per one email I received I need to clarify. For me, I always made the chicken broth with bouillon and just doubled the amount of bouillon to water. I assumed that was double-strength chicken broth. Also, the instructions to peel the asparagus are for if you have large woody stalks. If you are lucky enough to get thin tender stalks, don't peel.

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    Units: US | Metric


    1. 1
      Wash, peel, and cut asparagus into 1” diagonal pieces.
    2. 2
      Heat oil, add asparagus and stir-fry 2 minutes, stirring constantly. Add seasonings and stir another 30 seconds. Pour in broth and soy. Cover and cook 1 minute longer. Remove from heat. Add chicken and mix.
    3. 3
      Cover and refrigerate until serving time. Just prior to serving, add vinegar and toss well.

    Ratings & Reviews:


    Nutritional Facts for Asparagus and Chicken Spring-Time Salad

    Serving Size: 1 (1329 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 825.0
    Calories from Fat 310
    Total Fat 34.5 g
    Saturated Fat 7.7 g
    Cholesterol 210.0 mg
    Sodium 2540.3 mg
    Total Carbohydrate 39.8 g
    Dietary Fiber 18.4 g
    Sugars 12.7 g
    Protein 96.8 g

    The following items or measurements are not included:

    seasoning salt

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