Chicken, Artichoke and Asparagus Salad

    Chicken, Artichoke and Asparagus Salad

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    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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