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Recipe

CHICKEN AND PASTA SALAD WITH ASPARAGUS

Chicken and pasta salad with asparagus - A recipe by Epicuriantime.com

Serves 10

1 hour 45 minutes

30 minutes

Ingredients

  • For oven-poached chicken:
    1-5 pound roasting chicken
    1 1/2 cups chicken stock
    1/2 cup white wine
    1 bay leaf
    1 teaspoon tarragon and thyme

    For salad:
    1 pound rotini pasta
    1 pound asparagus, cooked
    1/2 pound snow peas, trimmed and blanched
    1 red pepper, seeded and sliced
    1/2 cup almonds, unblanched and toasted

    For basil-tarragon dressing:
    1/2 cup white onion, chopped
    2 teaspoons sugar
    2 teaspoons each fresh basil and tarragon
    1 garlic clove, minced
    1 cup vegetable oil
    1/2 cup white wine vinegar
    to taste salt and pepper

Preparation

  • Preheat oven to 375 degrees.
    Place roasting chicken in large pan.
    In glass measure, combine stock, wine, bay leaf, tarragon and thyme; pour over chicken. Cover pan with foil.
    Bake 1 1/2 hours or until drumsticks move easily in sockets. Remove pan from heat; set aside to cool completely.
    Remove chicken to board; strain stock and reserve for another use, such as soup.
    Remove all meat from chicken, discarding skin and bones; cut meat into 2-by 1-inch pieces. Place chicken meat in large bowl; refrigerate, covered up to 24 hours.
    In large pot of boiling salted water, cook pasta 5 to 7 minutes. Drain well; rinse under running water.
    Cut asparagus into 2-inch pieces; add to snow peas and chicken, along with red pepper and almonds.
    Dressing:
    In food processor, combine onion, parsley, sugar, basil, tarragon and garlic. Process until finely chopped. Add oil, vinegar, salt and pepper; process until creamy and well combined. Add dressing to salad; toss well. Spoon unto serving platter. Refrigerate, covered, until ready to serve.
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Chicken and pasta salad with asparagus

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