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

  1. 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.
  2. 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.
  3. Store in an airtight container in the refrigerator for up to 4 days.