I always have leftover chicken that needs a little spicing up, both figuratively and literally.  With the recent heat wave, the last thing I wanted to do is turn on the stove and make fajitas, stir-fry or anything else that might require raising the house temperature even 1 degree.  With that in mind, once again I scoured my refrigerator to see what I could make with the extra poultry and came up with this delicious salad.

This recipe makes 4 servings and refrigerates beautifully.  


  • 4 c chicken, shredded
  • 1/2 cup mayonnaise
  • 2 tsp cumin
  • 1 tsp sea salt
  • 2 c asparagus, lightly steamed & chopped
  • 1 c red bell pepper, chopped
  • 8 slices crispy bacon, crumbled


  1. In a large glass bowl combine shredded chicken, mayo, cumin and sea salt
  2. Add asparagus and bell pepper to chicken mixture and stir together
  3. Place in refrigerator and chill for 30 minutes
  4. Add crumbled bacon just before servingIMG_0811


  1. I was hoping you would post this recipe. Not only does is sound delicious but the presentation is wonderful.

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