Chicken and Asparagus Salad

Chicken and Asparagus Salad

  • Prep: 2 hr
  • Cook Time: 1 hr
  • Total: 3 hr
  • Serving: 6

Chicken and Asparagus Salad is an elegant dish that can be served on toast or on a bed of romaine lettuce with tomato wedges.


  • 1 large chicken
  • 1/4 pounds fresh mushrooms
  • 1 can white asparagus
  • 1 1/2 cups whipping cream
  • 3/4 cups mayonaise
  • garlic salt
  • white pepper
  • paprika to taste


  1. Boil chicken until tender. Let cool. Remove skin and bones and cut chicken into bite sized pieces.
  2. Clean and slice mushrooms; drain asparagus, saving 2 tablespoons of juice.
  3. Whip the cream until stiff; blend in mayonaise, juice of asparagus and seasonings. Add chicken, mushrooms and asparagus. Serve on toast or as a salad on a bed of lettuce.

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