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 chicken (skinless, boneless, cut into 1/2 inch wide strips)
1 clv garlic (finely chopped)
  seasoning (salt and pepper to taste)


  1. 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.
  2. 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.
  3. Remove the chicken mixture from the frying pan with a slotted spoon and place on top of the radicchio.
  4. Stir-fry the asparagus pieces in the remaining fat until almost tender and add to the radicchio.
  5. 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.
  6. Pour over the radicchio/chicken salad, toss gently and serve immediately.


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

4 servings
Preparation time
Cooking time
Total time
30 minutes