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Chicken and Asparagus Salad with Caramelized Onion Dressing

This Chicken and Asparagus Salad with Caramelized Onion Dressing is not only made with all gut friendly foods but it's delicious and filling. You will love the shredded rotisserie chicken, the fresh tomatoes, seared asparagus, crunchy pistachios, and salty feta cheese - topped with my simple, healthy caramelized onion dressing, you'll be devouring this salad. It's great for your gut and tastes amazing.
Servings 4
Author Shannon Lyon

Ingredients

Salad Ingredients

  • 1 container (5 oz.) arugula (about 6-7 cups)
  • 2-3 cups rotisserie chicken meat, shredded or diced (I like the Costco ones best)
  • 1 cup grape tomatoes, halved
  • 1 pound asparagus (trim off top half and cut into 1-inch sections)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup salted pistachios, chopped
  • 3 green onions, diced
  • salt and pepper to taste
  • extra virgin olive oil, for cooking asparagus

Caramelized Onion Dressing

  • 3 yellow onions, sliced
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 cups water
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt

Instructions

Caramelized Onion Dressing

  • Start by making the dressing. (It will take 25-30 minutes to cook down the onions so plan accordingly.)
  • Begin by heating 3 tablespoons of extra virgin olive oil in a nonstick saute pan over medium-high heat.
  • Add sliced onions and mix to coat with oil. Cover pot cook 4 minutes until slightly soft.
  • Add 2 cups of water and cover. Then cook down for 25 minutes, or until onions are very soft. If water cooks off, add a little more.
  • Once onions are very soft, remove lid and turn heat to high. Saute for 5-6 more minutes until onions become a little darker or charred.
  • Remove from heat.
  • Add onions to a high-powered blended with extra virgin olive oil, apple cider vinegar, onion powder, and salt.
  • Blend until smooth. You can add a liittle water if you want it thinner. You can use it right away on the salad or chill until serving. Store in the fridge for up to 2 weeks in an airtight container or jar.

Salad Prep

  • Begin by pan-searing the asparagus. I like to use the pan I used for the onions, to keep clean up easier.
    In a nonstick pan set to medium-high heat, add 1-2 tablespoons of extra virgin olive oil. Add 1-inch pieces of asparagus and cook for 3-4 minutes on each side until slightly charred.
  • Once asparagus is cooked, remove from heat and lightly salt. Set aside.
  • Begin assembling salad by placing all the arugula in a large salad bowl. Then add the pieces of rotisserie chicken.
    Next add the dressing (I like to coat these ingredients first). Toss to combine until well mixed.
  • Then top with tomatoes, asparagus, pistachios, green onions, and feta cheese. Add a little more dressing on top if desired, and then finish with a little salt and pepper.
  • If you need to make and pack this salad ahead of time, it stores great without the arugula. Just mix up all the ingredients in an airtight container. You can add the arugula just before you eat. Enjoy!