tagAlt.Chicken Asparagus Bacon Salad

Chicken, Asparagus, and Pancetta Salad

A vibrant, multi-layered salad that redefines the idea of light meals: hearty, flavorful, and rich in seasonal character.
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    • ( Scored 5 on 1 reviews )

Vanessa:

I've only tried chicken salad with the classic version we had growing up - red Globe grapes, lots of mayo, and raisins and celery everywhere. I was e...

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tagAlt.Chicken Asparagus Bacon Salad

Searching for a fresh, healthy, and utterly satisfying meal that celebrates the best of the season? This vibrant salad combines the crispness of spring asparagus with tender strips of marinated chicken breast and the savory depth of crispy Italian pancetta. Minimal prep, quick marination, and a harmony of flavors make this dish a showcase of seasonal eating at its best.

Inspired by the expertise of our culinary team, this recipe stands out for its lively contrasts: tangy, savory, and delightfully simple to assemble. With every forkful, you'll find layers of taste and texture—proof that a salad can be both nourishing and strikingly complex.

Ingredients

for 4 servings

Chicken and Asparagus Salad Base

  • Chicken 600 grams (Breast meat)
  • Asparagus (Stalks) 1 (bunch)
  • Italian Bacon (Pancetta) 100 grams
  • Lemon 0.5
  • Salt as needed
  • Black Pepper as needed
  • Garlic Cloves 1
  • Extra-virgin olive oil as needed

Chicken and Asparagus Salad Marinade

  • Water 500 grams
  • Sugar (Granulated) 50 grams
  • Salt 50 grams

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Preparation

for 4 servings

Step

1

Of 3

Craft the marinade and prepare the chicken

In a medium saucepan, combine water, granulated sugar, and fine sea salt. Warm the mixture gently over low heat, stirring until both the salt and sugar are fully dissolved. Remove from the heat and let the marinade return to room temperature in a large mixing bowl.

While the marinade cools, trim your chicken breast by removing excess fat and any small bones. Slice the chicken horizontally into 1/2 cm thick strips. Submerge the chicken pieces in the cooled marinade and let them soak for at least one hour. This technique not only seasons the chicken but also keeps it irresistibly juicy.

Once marinated, drain the chicken well and pat dry with paper towels. Set aside and prepare for the next step.

Step

2

Of 3

Blanch the asparagus and sauté with pancetta

Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, then drop in the asparagus spears. Cook for 3–4 minutes until just tender, then immediately transfer to a bowl of ice water to halt cooking and preserve their vibrant green color. Drain thoroughly and slice into uniform pieces.

Dice the Italian pancetta into small cubes. In a preheated cast-iron skillet, render the pancetta together with a whole garlic clove until golden and fragrant. Add the asparagus slices, season lightly with salt, and toss for a few seconds to combine flavors. Finish with a splash of fresh lemon juice off the heat for a bright accent. Set aside for assembly.

Step

3

Of 3

Pan-sear the chicken and assemble the salad

Heat a small amount of extra-virgin olive oil in a heavy-bottomed nonstick pan over medium-high heat. Arrange the marinated chicken strips in a single layer. Cook each side until golden and cooked through, about 2–3 minutes per side. The marinade infuses enough flavor, so additional seasoning is unnecessary. Avoid overcooking to keep the chicken moist.

To assemble, arrange the sautéed asparagus and pancetta at the center of each plate. Layer with warm chicken strips, then garnish with crispy pancetta cubes. For a finishing touch, add a light drizzle of olive oil. Serve immediately and enjoy the perfect balance of savory, fresh, and zesty notes—ideal for a refined twist on the classic salad.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

Vanessa Friday 14th of August 2020

A new take on chicken salad - mayo free!

I've only tried chicken salad with the classic version we had growing up - red Globe grapes, lots of mayo, and raisins and celery everywhere. I was excited to try something new and this version definitely didn't disappoint. It's good to veer away from heavier salad versions and have something lighter to make when my family is in the mood, and these ingredients and methods work perfectly for whipping up a salad that everyone likes.

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A tight-knit team with a dream: to create a virtual meeting place between chefs, journalists and producers with Italian food and wine lovers around the world. Mamablip is a technological neighborhood cafe where a simple and intuitive language is spoken. It allows anyone to get in touch with the places of production and their interpreters and live real experiences made of scents, flavors and desire to learn. Mamablip brings producers, produce, chefs and experts directly to your home, offering authentic content that enhances sustainability and respect for the planet.