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Warm chicken salad with asparagus

Chicken and grilled asparagus in a light salad make a delicious and healthy option for lunch or light supper.


4 T olive oil (extra virgin olive oil)
1⁄2 t sugar
2 T vinegar (raspberry vinegar)
1⁄3 c sun dried tomato (sun-dried tomatoes in olive oil, drained and thinly sliced)
9 oz asparagus (each spear cut into 3 pieces)
4 pce chicken (skinless, boneless, chicken breast, cut into 1/2 inch wide strips)
1 clv garlic (finely chopped)
1 hd lettuce (radicchio, small, rinsed and torn into small pieces)
  seasoning (salt and pepper to taste)


Heat half of the olive oil in a large frying pan. Add the chicken strips, sun-dried tomatoes and garlic and stir. Season with salt and pepper.

Cook and stir until the chicken is done and no longer pink inside, about 5-8 minutes. In the meantime, arrange the radicchio in a large salad bowl.

Remove the chicken mixture from the frying pan with a slotted spoon and place on top of the radicchio.

Stir-fry the asparagus pieces in the remaining fat until almost tender and add to the radicchio.

To make the dressing, mix together 2 tbsp oil, raspberry vinegar and the sugar in a bowl. Pour into the pan with the remaining fat and stir until hot.

Pour over the radicchio/chicken salad, toss gently and serve immediately.

Total time
30 minutes
Cooking time
Preparation time
4 servings


Serve with rice cakes for a gluten free lunch or supper. Serve with crusty bread for everyone else.


North American cuisine

moderate, pan fry
salads, lunch, poultry
American food recipes
Food in U.S.A.