Spring Chicken Salad

  • 1½ - 2 cups cooked pulled chicken meat
  • 1 cup asparagus – cut into 1 inch pieces – blanched in boiling salted water for 1 minute
  • 1 pint grape tomatoes – cut in half
  • ½ cup red onion slices
  • 12 large basil leaves – cut into strips
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ cup tomato juice
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 2 romaine hearts chopped

Take leftover chicken and carefully remove from the bone (if rotisserie) and roughly chop into ½ - 1 inch pieces. Place pulled chicken meat in a large mixing bowl. Next take a half pound of asparagus and trim off the bottom two inches. A good way to do this is to hold the asparagus at the middle point with one hand and break off the bottom part with your other hand. Asparagus has a natural breaking point where the tough stem ends. Cut into 1 inch pieces. Then bring 2 quarts of water to a boil in a 3-4 quart pot with ¼ cup of kosher salt (or 2 tablespoons of table salt). Blanch asparagus for 1 minute. Remove, strain, and add to chicken. Now toss in the tomato halves, sliced onion, and cut basil leaves and season with sugar and salt. Add the tomato juice, red vine vinegar, and olive oil. Check seasonings and serve on a bed of chopped romaine lettuce.

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