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Chicken, Artichoke and Asparagus Salad

Chicken, artichoke and asparagus are combined with bacon, elbow pasta and dried cranberries in this tasty salad.


Serves: 4 

  • 6 rashers bacon
  • 10 asparagus spears, ends trimmed
  • 250g rotini, elbow or penne pasta
  • 3 tablespoons low fat mayonnaise
  • 3 tablespoons balsamic vinaigrette salad dressing
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 185g marinated artichoke hearts, drained and coarsely diced
  • 1 cooked chicken breast, cubed
  • 1/4 cup dried cranberries
  • 1/4 cup toasted sliced almonds
  • 1 pinch salt and pepper, to taste

Preparation:20min  ›  Cook:20min  ›  Extra time:1hour marinating  ›  Ready in:1hour40min 

  1. Place bacon in a large, deep frypan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add asparagus and cook until tender; about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold then cut into 2cm pieces.
  3. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente. Drain, rinse with cold water until chilled then drain well.
  4. Stir together mayonnaise, balsamic vinaigrette, lemon juice and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon and asparagus. Season to taste with salt and pepper then fold in cooked pasta. Refrigerate for at least 1 hour before serving.

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