Chicken and Asparagus Spinach Salad

Servings 2 servings


  • 1 tablespoon coconut oil
  • 4 cups cooked and shredded chicken
  • 1/2 small red onion sliced
  • 1 large bunch asparagus spears trimmed
  • sea salt and freshly ground black pepper to taste
  • 4 cups spinach leaves
  • 1/2 cup chopped walnuts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons honey
  • 1/2 tablespoon minced garlic


  • In a large skillet over medium heat, heat the coconut oil.
  • To the skillet, add the chicken and onion and cook for 10 minutes.
  • To the chicken mixture add the asparagus and salt and pepper and cook for 5 minutes, until bright green and slightly tender.
  • Remove from heat and allow to cool.
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