I wasn’t planning on blogging again this week because we’re just eating leftovers after several days of cooking new meals, but today’s impromptu kitchen-sink-of-a-salad turned out to be blog-worthy! This salad is gluten-free, Paleo and it could be a Whole30 recipe if you make sure that your bacon has zero sugar, nitrates or funny things.
My meal started out innocently enough. I had to use up the pound of asparagus I got on sale almost 2 weeks ago. Somehow it was still good! We rarely waste food, so I was glad to finally have the chance to use it. I was going to saute it and have it with last night’s delicious leftovers, but then I remembered I had leftover cooked bacon, leftover grilled chicken, organic grape tomatoes, organic mixed greens and pumpkin seeds to use up! I pulled out everything; became a washing-chopping-sauteeing ninja; and made a salad.
Before I get to the recipe – would any of you agree with this statement? I had to tweet this a few minutes ago because things are getting out of control!
Here’s my new recipe for what I am eating right now.
Warm Chicken, Asparagus and Bacon Salad
1 handful of mixed greens (I used organic baby spinach and organic baby greens)
10-12 grape or cherry tomatoes, sliced in half
juice from a lemon wedge
1 T. EVOO or avocado oil, plus more for drizzling
1 pound asparagus washed, woody ends removed, and bias-cut into 1-1.5″ pieces
salt and pepper (I used Pink Himalayan sea salt)
1/3rd of a cooked chicken breast, sliced into thin bite-size pieces
1 T. leftover cooked, crumbled bacon
1 T. raw pepitas/green pumpkin seeds
Place a handful of salad greens on your dinner plate or serving plate and top with tomatoes. Squeeze a lemon wedge over the greens, then drizzle some EVOO or avocado oil all over, to taste.
Heat a tablespoon of oil in a large skillet over medium-high heat, then add the trimmed asparagus and a generous pinch of salt & pepper. Cover with a lid and slide the skillet back and forth, round and round over the burner for about three minutes. It works very well on a smooth-top radiant-heat stove, but I’ve also done this on a regular stovetop coil. It will be fine if you need to stop and rest. You’re steam-sauteing the asparagus and locking in nutrients and flavor.
Taste a piece with a fork and check for done-ness. Don’t overcook your asparagus! If it’s done, pour the asparagus onto your salad bed. It will cause your greens to warm and wilt a little.
Turn the heat down to medium and add the chicken, bacon and pumpkin seeds to the empty skillet. Sprinkle the seeds with a little salt. Stir occasionally until everything is heated through and the pumpkin seeds are toasted – about 3 minutes.
Once your meat and seeds are warmed through, pour them onto your asparagus salad mixture.
This meal took longer to eat than it did to make. I only took about ten minutes to wash, chop and cook it!
OK, here is one more shot of the mountain of delicious, natural vitamins I consumed: