I've only tried chicken salad with the classic version we had growing up - red Globe grapes, lots of mayo, and raisins and celery everywhere. I was e...
Going crazy incorporating seasonal ingredients only into your meals? This quick dish provides just that: seasonal asparagus, but with minimal prepping times and easy marinating for your primary protein, so all in all, a simple approach to healthy, seasonal eating.
We fell in love with this recipe following its development by our masterful in-house chefs, and are pretty sure you're going to love it as well. Tangy, zesty, and easy. What else could one ask for in a salad?
for 4 servings
In medium sauce pan, place water, sugar, and salt and allow to cook over low heat. Cook until both salt and sugar have dissolved. Remove from heat, and allow liquid to cool in a medium-sized mixing bowl.
While marinade liquid is cooling, clean chicken by removing the fatty parts like skin, and small bones. Cut the chicken horizontally into strips about 1/2 cm thick. Place sliced chicken into bowl with marinade, and allow to soak for at least 1 hour.
After meat has marinated, drain from liquid and dry well with paper towels. Set aside.
In large pot, bring salted water to boil and add asparagus. Allow to cook for 3-4 minutes, and drain. Run under cold water to stop cooking process. Once they’ve cooled, dry well and slice into equally-sized slices.
Cut Italian bacon (pancetta) into cubes, set aside. Heat a cast-iron skillet, and add cubed Pancetta and garlic clove. Allow to brown in pan, add asparagus slices. Adjust to taste with salt, allow to cook for another few seconds, remove from the heat and splash with lemon juice. Set aside.
In another heavy-bottomed nonstick frying pan, heat small amount of extra-virgin olive oil. Once heated, add chicken slices and allow to cook through on each side. Do not add additional salt and pepper as marinade has already seasoned the chicken.
When cooking chicken, be careful not to allow it to turn too dark as it will dry the meat out.
Place cooked asparagus into the middle of individual serving plates, and gently place a few slices of chicken on top. Garnish with cooked bacon and a drizzle of olive oil. Serve immediately.
75 minutes 8 ingredients 570 kCal
Vanessa Friday 14th of August 2020
A new take on chicken salad - mayo free!
I've only tried chicken salad with the classic version we had growing up - red Globe grapes, lots of mayo, and raisins and celery everywhere. I was excited to try something new and this version definitely didn't disappoint. It's good to veer away from heavier salad versions and have something lighter to make when my family is in the mood, and these ingredients and methods work perfectly for whipping up a salad that everyone likes.