Here’s an intriguing way to use fresh asparagus and cooked chicken from My Great Recipes.
Peeling fresh asparagus with a vegetable peeler will not only make it more tender, but also sweeter tasting. This recipe is also good served hot.
Makes 4 servings.
Salads and Their Dressings, Section 2, Card 42
Asparagus and Chicken Salad
- 2 pounds asparagus
- 1 tablespoon sesame oil
- 1/2 teaspoon seasoned salt
- 1/4 cup double-strength chicken broth
- 2 tablespoons soy sauce
- 2 cups chicken cooked and cut into strips
- 2 tablespoons cider vinegar
Wash and peel the asparagus. Cut diagonally into 1-inch pieces.
Heat oil in heavy saute pan or wok. When very hot, add the asparagus and stir-fry for 2 minutes, stirring constantly with a large spoon.
Add the seasoned salt and additional salt and pepper to taste, stirring another 30 seconds.
Pour in the chicken broth and soy sauce. Cover and cook 1 minute longer. Remove from heat. Add the chicken and mix.
Transfer to a serving platter. Cover and refrigerate until serving time. Just before serving, add the vinegar and toss until well blended.