This recipe is a house favorite. Use leftover chicken breast, thighs, roasted whole chicken etc. Fresh herbs add so much flavor to food. Feel free to use what you have on hand or popping up in the garden. Mayo can be used however the acid from the cider vinegar and lemon adds a bright flavor and is egg free! I kept this recipe simple, but you can add thinly sliced celery, shredded carrot, arugula, apple, pecans, etc. to the chicken salad.

No Mayo Herbed Chicken Salad and Roasted Asparagus

1 lb Asparagus, ends trimmed

Leftover chicken breast, thighs or roasted chicken

Small red onion, thinly sliced

Fresh parsley, chives, and thyme (dill, tarragon, and oregano are great options)

Lemon Juice

Raw Cider Vinegar

Olive oil

Celtic Sea Salt and Pepper

Preparation:

Preheat oven to 400.

Place asparagus on a sheet pan, drizzle with olive oil, celtic sea salt, and pepper

Roast in oven for 15-20 minutes, stirring once or twice, until asparagus is fork tender and al dente

While asparagus is roasting, shred your favorite cut of chicken with a fork. Place in a large bowl.

Mince the fresh herbs, (1 Tbsp total per chicken breast) add them to the chicken along with the thin sliced red onion.

Salt and Pepper to taste.

Squeeze lemon (1/4 lemon per chicken breast) and drizzle with cider vinegar and olive oil.

Taste and adjust seasoning, acid, and olive oil as needed.

Serve over the asparagus (asparagus can be chilled or hot out of the oven).