Yield: 6 servings Prep time: 10 minutes Cook time: 20 minutes
I love to use leftover chicken for this recipe. If you don’t have leftover chicken, feel free to pick up an organic rotisserie chicken on your way home!
1 tablespoon ghee or unsalted butter, plus more for greasing the dish
3 cups trimmed and ½-inch-sliced asparagus
1 tablespoon diced celery
1 tablespoon diced onions
1 clove garlic, crushed to a paste
3 cups diced roasted chicken
3 ounces cream cheese (⅓ cup), softened
2 tablespoons mayonnaise, homemade (here) or store-bought
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
3 asparagus spears, trimmed and cut into 1-inch pieces (optional)
1 cup shredded sharp cheddar cheese (about 4 ounces) (optional)
⅓ cup chopped fresh dill or parsley
18 cherry tomatoes, halved
- Melt the ghee or butter in a small skillet over medium-high heat. Add the asparagus, celery, and onions and sauté for 3 minutes, until the asparagus is starting to soften and the onions are translucent. Add the garlic and sauté for another minute. Transfer the asparagus mixture to a medium mixing bowl. Add the chicken, cream cheese, mayonnaise, salt, and pepper to the bowl and mix well to combine.
- Divide the salad among serving bowls and sprinkle with the asparagus pieces and cheese, if using. Garnish with dill or parsley and cherry tomato halves.
- Store in an airtight container in the refrigerator for up to 4 days.