Chicken and Asparagus Salad

Hello. Today, I’m doing a simple chicken salad. Salads do amazing things to me. They leave me feeling healthy and light. I just happened to see Asparagus in the market and bought it a heavy price. I’ve made this salad before and remember loving it. I prefer warm salads to cold. My next few posts are going to be healthy salads and soups as I’m working towards a healthy lifestyle with my cheat days in tact 😉 You live once, live it well! I despise crash diets. I’d rather eat what I enjoy in moderation and sweat it out in the gym. This policy hasn’t really worked in my favor. I’m nevertheless sticking to it! Salads aren’t always boring and tasteless. This salad is packed with flavor and is fresh and delicious! This is what you need














I used cubed smoked bacon. You can use pancetta or bacon as you like. Slice the chicken breast into strips.














The asparagus, finger size.














Halve the cute little baby tomatoes.














Heat olive oil in a skillet. The flavor ofolive oil is something else!














Place the chicken strips in the skillet and season with salt and pepper. Cook asparagus around the chicken.














Flip the chicken and cook until browned on both sides. Add sliced or cubed bacon.














The bacon renders its’ amazing flavor to the chicken and asparagus. Oooohh… I love it! Shift the chicken and asparagus to one sideode of the pan and add the tomatoes along with olives and half a knob of butter.














Add a splash of wine to deglaze the pan of all the goodness. Let the wine bubble away and thicken for a minute or so.














And voila… Chicken and Asparagus Salad is ready for plating.














For some reason, I struggled two days photographing this salad. Please forgive the photography as it does no justice to the taste.














Have a great day! Ingredients Chicken breast 2 Asparagus 1 bunch White wine 4-5 tbsp. Olive oil 2 tbsp. Butter ½ knob Olives 5 Bacon 3-4 rashers Cherry tomatoes halved 4-5 Salt Pepper Method Heat oil in a pan. Sear chicken strips along with asparagus until chicken turns golden brown. Season the chicken with salt and pepper. Add bacon and cook along with the chicken. Pull the chicken and bacon to one side of the pan and add the cherry tomatoes, olives and butter. Swirl around and deglaze the pan with a slash of wine.Reduce the wine by allowing it bubble for a few minutes. Plate up and spoon over the wine sauce.