What Cut Of Chicken Should I Use For A Salad?

The cut of chicken you should use for a salad is boneless, skinless chicken thighs. Chicken thighs provide a superior flavor; they are moist and tender meat. Chicken thigh is very forgiving when cooked because of the intermuscular fat.

What Type Of Mustard Works Best For A Vinaigrette?

The best mustard to use when making a vinaigrette is wholegrain or Dijon. If you want a little texture in your vinaigrette, use wholegrain. If you want a more robust flavor, you can use Dijon mustard. I prefer to use wholegrain mustard which gives the vinaigrette texture from the mustard seeds.

Can I Make Vegetable Substitutions For A Chicken And Asparagus Salad?

Yes, you can make vegetable substitutions in a chicken and asparagus salad. Depending on what's fresh, in-season, or already in your fridge. Some ideas for swapping out the asparagus include blanched green beans, sugar snap peas, broccolini, or zucchini. All would easily pair nicely with the other salad flavors. Instead of starch-like potatoes, you could use sweet potatoes, squash, pumpkin, or quinoa. This can add some hearty flavor and texture. When choosing substitute vegetables, combine textures. Tender greens, crisp sugar snap peas, squash, smooth zucchini, and crunchy broccolini. Play around with colors for visual appeal, too.

This Chicken And Asparagus Salad With Wholegrain Mustard Vinaigrette Will Become Your New Go-To

Take fresh, in-season ingredients and turn them into a chicken and asparagus salad with wholegrain mustard vinaigrette. With the amazing flavors and textures, this salad will quickly become your new go-to.

The zesty sweet homemade wholegrain mustard vinaigrette pulls the whole dish together. This recipe effortlessly blends simplicity with sophistication, perfect for busy weekdays or lazy weekends.

TABLE OF CONTENTS

The vibrant herb-infused baked chicken thighs and crisp asparagus are professionally seasoned. We are creating a sensory experience of textures and flavors. Setting this salad apart is the stars of the show: chicken, asparagus, and wholegrain mustard vinaigrette.

When all three stars are cast in the same show, they complement each other. Herbaceous, crispy, zesty, and, satisfying. Whether you’re a seasoned home cook or a kitchen novice, this recipe is designed to be your culinary ally. Your next go-to when you’ve got guesses coming over.

Chicken And Asparagus Salad With Honey Mustard Vinaigrette

Chicken And Asparagus Salad With Wholegrain Mustard Vinaigrette Ingredient Overview

This chicken and asparagus salad with wholegrain mustard vinaigrette uses early summer produce. Asparagus and bell peppers bring out their flavors beautifully.

It’s a filling, protein-rich main dish salad for two people or can be doubled to serve four as a light meal. Fresh thyme and rosemary add woodsy herbaceous notes. At the same time, the wholegrain mustard vinaigrette provides the perfect sweet and tangy complement.

*^{Chicken And Asparagus Salad With Wholegrain Mustard Vinaigrette Ingredients}*

The Ingredients

Here is the complete breakdown of the ingredients to make this incredible chicken and asparagus salad with wholegrain mustard vinaigrette.

For The Chicken

4 boneless, skinless free-range chicken thighs.
Garlic cloves.
Sprigs of fresh rosemary and thyme.
Himalayan pink salt.
Freshly cracked black pepper.
1 tablespoon rice bran or sunflower oil.

For The Vegetables

10 Asparagus spears.
1 Bell Pepper (red or yellow).
4 Medium-sized Potatoes (Agria, Fingerling, or Yukon Gold).
Sprigs of fresh rosemary and thyme (for garnishing).
Freshly cracked black pepper.
2 tablespoon rice bran or sunflower oil.

*^{Ingredients For Wholegrain Mustard Vinaigrette}*

For The Wholegrain Mustard Vinaigrette

1 tbsp Mustard wholegrain or Dijon.
1 tsp Honey Manuka.
2 tbsp Black vinegar Chinese.
½ tsp Sea salt smoked.
¼ cup Extra virgin olive oil.

The Ingredient Deep Dive

Free-Range Chicken Thighs — These boneless, skinless thighs are the ideal choice for a flavorful salad because they stay moist during cooking. Opting for free-range thighs means they are nutritious with better-tasting meat.

*^{Skinless Boneless Whole Chicken Thighs}*

Beefsteak Tomatoes — The stunning color and flavor of in-season beefsteak tomatoes are the perfect choice for any salad. Beefsteak-type tomatoes are prized for their juicy sweetness. Look for organic or field grown tomatoes.
Agria Potatoes — While we often think of russets for baking or red potatoes for boiling, Agria potatoes are an excellent choice for salads. This yellow-fleshed potato variety holds its shape well when roasted and has a naturally buttery, smooth texture. In the summer, you’ll start to get new-season potatoes.
Garlic Cloves — Aromatic and pungent, garlic adds another flavor layer. It’s the piece of the flavor puzzle that fits in perfectly. When crushed with a little salt it comes alive. Look for locally grown garlic.
Rosemary And Thyme — No salad feels complete without some fresh herbs! For this recipe, rosemary and thyme are the perfect choices. They complement the chicken, asparagus, and potatoes. We’re using them to infuse the chicken and fresh in the salad as a garnish. Fresh rosemary and thyme add beautiful, earthy, aromatic notes.

Homemade Wholegrain Mustard Vinaigrette — A good vinaigrette can make or break a salad. Our chicken and asparagus salad with wholegrain mustard vinaigrette brings all the components together beautifully.

Finished Grain Mustard Vinaigrette — *^{Wholegrain Mustard Vinaigrette}*

Chicken And Asparagus Salad With Wholegrain Mustard Vinaigrette Step-By-Step Recipe

Now that you know a bit more behind the reasoning for each ingredient, let’s get cooking! Here is the step-by-step recipe for this incredible chicken and asparagus salad with wholegrain mustard vinaigrette.

Marinating The Chicken

Place the garlic, rosemary, and thyme in a mortar and pestle. Add a sprinkle of sea salt and freshly ground black pepper. Crush the garlic and herbs into a paste. This releases the aromatic garlic and herb flavors. Smear the garlic and herb paste over the chicken thighs. Let the thighs sit for 10 minutes.

Chicken Thighs Crushed Garlic Rosemary and Thyme

Chefs Pro Tip — Crushing garlic with salt helps intensify its flavor. The salt crystals work to break down the garlic cloves, enabling more of the aromatic oils and robust garlicky notes to be released.

As you crush the two ingredients together, the garlic will become sticky and fragrant – this is how you know the salt extracts maximum flavor. Allowing the salted garlic to sit for 5 minutes allows the full flavor to develop.

Prepping The Vegetables

Wash and cut the potato into even wedges. Cut the bell pepper lengthwise and remove the seeds. Then, cut the pepper into Paysanne. Trim the bottom of the asparagus; you could also peel them. However, this is optional. Keep the asparagus trimmings. They are great for making asparagus soup.

Chefs Pro Tip — Before cutting, halve the pepper lengthwise and remove the stem, seeds and membranes. This prep work helps avoid any bitter flavor.

Cooking The Chicken And Asparagus Salad

Preheat your oven to 180°C (356°F). For a convection oven 165°C (329°F). Or gas mark 4.5.

Place the chicken and potatoes into a baking tray lined with a silicone mat or parchment paper. Slide into the oven for 15 minutes, then turn the chicken and potatoes and add the bell pepper. Cook for 15-20 minutes more.

Prepped Asparagus Bell Peppers and Agria Potatoes

You can prepare the asparagus and tomatoes while the chicken and potatoes are cooking. Firstly, core and cut the tomatoes into wedges. Add a sprinkling of sea salt and fresh thyme leaves, mix well, and set to one side. Blanch the asparagus in boiling water seasoned with a generous amount of sea salt. Plunge the cooked asparagus into iced water to stop the cooking process.

Chefs Pro Tip — Seasoning the tomatoes with sea salt will draw out the access moisture. The fresh thyme leaves infuse the tomato with a subtly sweet herbaceous flavor.

Wholegrain Mustard Vinaigrette

Combine the wholegrain mustard, honey, black vinegar, and smoked sea salt in a mixing bowl. Use an electric whisk, benchtop Kitchen Aid mixer, or even a blender for the best results. I prefer to use a stick mixer with a whisk attachment.
- As you whisk the mixture, slowly drizzle in the extra-virgin olive oil. The key here is to add the oil gradually while continuously whisking. This emulsification process combines the oil with the other ingredients, creating a smooth and creamy texture.
- You’ll notice the vinaigrette beginning to thicken as the oil is incorporated. The more oil you add, the thicker the vinaigrette will become so that you can tailor it to your desired consistency.

You can find the full wholegrain mustard vinaigrette recipe here.

Wholegrain Mustard, Chinese Black Vinegar, Manuka Honey, and Smoked Sea Salt

Putting Your Chicken And Asparagus Salad Together

Slice the caramelized, herbaceous, garlicky chicken thighs in half. Place the delicious chicken into a bowl with the crisp, roasted potatoes and sweet, roasted bell peppers. Slice the beautiful asparagus in half on an angle and put them into the bowl along with the tomatoes.

Drizzle the velvety wholegrain mustard vinaigrette into the salad. Toss gently to combine until the salad is lightly coated and glistening. Pile the vibrant salad in rustic mounds atop plates. Sprinkle over fresh thyme, and rosemary plucked straight from the stem for a visual, aromatic garnish.

Finished Chicken and Asparagus Salad with Wholegrain Mustard Vinaigrette

Chicken And Asparagus Salad Will Become Your New Go-To

The hallmarks of any great salad are contrasting flavors, colors, and textures. This chicken and asparagus salad has it all. The sweet, tangy dressing brings everything together into one cohesive tasty dish.

I hope you enjoy this fresh new salad as much as we do! With a variety of nutritious vegetables and herbs tossed in an incredible homemade dressing, it’s guaranteed to satisfy all your flavor cravings. This will undoubtedly become your new favorite chicken and asparagus salad you’ll make over and over.

Helpful Resources

What Cut Of Chicken Should I Use For A Salad?
The cut of chicken you should use for a salad is boneless, skinless chicken thighs. Chicken thighs provide a superior flavor; they are moist and tender meat. Chicken thigh is very forgiving when cooked because of the intermuscular fat.
What Type Of Mustard Works Best For A Vinaigrette?
The best mustard to use when making a vinaigrette is wholegrain or Dijon. If you want a little texture in your vinaigrette, use wholegrain. If you want a more robust flavor, you can use Dijon mustard. I prefer to use wholegrain mustard which gives the vinaigrette texture from the mustard seeds.
Can I Make Vegetable Substitutions For A Chicken And Asparagus Salad?
Yes, you can make vegetable substitutions in a chicken and asparagus salad. Depending on what’s fresh, in-season, or already in your fridge. Some ideas for swapping out the asparagus include blanched green beans, sugar snap peas, broccolini, or zucchini. All would easily pair nicely with the other salad flavors.
Instead of starch-like potatoes, you could use sweet potatoes, squash, pumpkin, or quinoa. This can add some hearty flavor and texture.
When choosing substitute vegetables, combine textures. Tender greens, crisp sugar snap peas, squash, smooth zucchini, and crunchy broccolini. Play around with colors for visual appeal, too.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.