Chicken and Roasted Asparagus Salad

“This is a refreshing salad which can be served as a luncheon dish or dinner with crusty rolls. Adjust Salt and pepper to taste. From Redbook Magazine/April 2001.”

Ingredients Nutrition


  1. Heat oven to 500 degrees.
  2. Cut asparagus diagonally into 2 inches pieces, toss with 1 Tbs. of the oil, 1/4 teaspoons salt, and 1/4 teaspoons ground black pepper in a roasting pan.
  3. Bake until lightly browned, 8 to 10 minutes, turning once.
  4. Peel and segment 2 of the oranges; set aside.
  5. Juice the remaining orange and whisk together juice, 2 Tbs. of the oil, 1/4 teaspoons salt and 1/8 teaspoons ground black pepper; stir in chives.
  6. Sprinkle chicken with 1/2 teaspoons salt and 1/4 teaspoons ground black pepper, or to taste.
  7. Cook in the remaining 1 Tbs. oil in a large skillet over medium-high heat until browned on both sides, 5 minutes.
  8. Reduce heat to low, cover skillet, and cook chciken until cooked through, 8 to 10 minutes.
  9. Combine asparagus, greens, and orange segments and toss with half the orange juice mixture.
  10. Divide among 4 servings plates, top with sliced chicken breasts, and drizzle with remaining orange juice mixture.

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