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A black plate topped with a salad of lettuce leaves, sauteed chicken, asparagus, new potatoes and bacon with a small just of salad dressing set alongside.

Chicken & Asparagus Salad with Bacon

Warm chicken and asparagus salad, with crispy smoked bacon and new season Jersey Royal potatoes. This hearty salad is served warm and makes a great lunch or light dinner salad main.
5 from 7 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 374kcal
Author: Lesley Garden

Equipment

  • Saucepan
  • Non-stick frying pan
  • Cutting board
  • Sharp knife

Ingredients

  • 300 g Jersey Royal potatoes (or any new potato, cut into bite-sized pieces)
  • 100 g asparagus
  • 6 rashers of smoked streaky bacon (diced)
  • 1 tablespoon sunflower oil
  • 2 chicken breasts (diced)
  • sea salt & black pepper (to taste)
  • 2 cloves garlic (crushed)
  • 2 heads of little gem lettuce (washed and leaves sliced into strips)
  • 4 tablespoon Classic French Dressing

Instructions

  • Place the potatoes in a pan of boiling salted water and cook till tender. Drain and set aside.
  • Prepare the asparagus, leaving the flower heads whole, and slicing up the stem.
  • Heat up a non-stick frying pan to medium high. Place the bacon in the pan, keep moving the bacon until you get a good colour on it, but taking care not to burn. This should take around 4-5 minutes.
  • Once crisp remove the bacon from the pan, leaving any residual fat in the pan to saute the chicken.
  • Heat the oil in the pan and season the chicken with a little salt and black pepper. Add the chicken to the pan and gently cook the chicken for 5 minutes, until browned.
  • Now add the asparagus and garlic to the pan and cook for 3 minutes.
  • Add the bacon and cooked potatoes into the pan and cook for a further 1-2 minutes until the potatoes are warmed through.
  • Place the lettuce into a bowl, top with the chicken, asparagus, bacon and potato mixture. Dress the salad with the vinaigrette and gently toss the salad to ensure everything is coated in the vinaigrette. Serve the salad warm.

Notes

With new potatoes there is no need to peel them. Just wash the potatoes and leave the skin on.
Only dress the salad when ready to serve otherwise the salad leaves will wilt.
If you plan to make my salad dressing always check the seasoning once it is made. Proper seasoning will make all the difference to the finished salad.
Nutrition Facts
Chicken & Asparagus Salad with Bacon
Amount Per Serving
Calories 374 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 58mg19%
Sodium 291mg13%
Potassium 683mg20%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 2g2%
Protein 18g36%
Vitamin A 1439IU29%
Vitamin C 18mg22%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Lunch, Main Course
Cuisine : British
Keyword : chicken and asparagus, chicken and bacon pasta sauce, jersey royal new potatoes, salad main, simple french dressing, simple french vinaigrette
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