Prep Time: 10 minutes (for the salad, not including time to prepare roasted chicken and asparagus)
Cook Time: N/A (for the salad, not including time to roast the chicken and the asparagus)
Keywords: salad entree gluten-free low-carb nut-free sugar-free soy-free chicken aspargus avocado
Ingredients (Serves 1, to be multiplied as needed)
- 4 ounces / 113 g roasted chicken, possibly pasture-raised
- 12 medium spears of roasted asparagus (see below for instructions on how to roast asparagus)
- half of a small ripe avocado
- 1 tablespoon mayonnaise, possibly homemade
- fine sea salt, as needed
- 1 tablespoon sprouted pumpkin seeds (or another lightly crunchy topping)
InstructionsHow to roast asparagus
Heat the oven to 400 F / 205 C. Line a baking sheet large enough to hold the asparagus in one layer with a silicone baking mat.
If necessary, trim the woody ends from the asparagus (I don't usually need this steps for the asparagus I buy). Place the asparagus on the mat and toss with some olive oil, fine sea salt and freshly ground black pepper, then spread in one layer. Place in the oven and roast for 15 minutes, or until tender to your liking.
Remove from the oven and serve immediately. Store leftover asparagus in the refrigerator for use in the salad. If you don't have leftover asparagus and want to make the salad, roast some ahead of time and let them cool before adding to the other salad ingredients.How to put together the salad
Dice the chicken. Cut the asparagus into short lengths.
On a serving plate (or in a serving bowl) dice the avocado and mash it with a fork. Add the mayonnaise and mix it to the avocado.
Add the chicken and stir, then add the asparagus and stir well. Taste and add a bit of sea salt, if needed. Sprinkle the pumpkin seeds on top and serve.