Makes about 4-6 servings


  • 1-1/2 pounds thin asparagus, heavy stalks trimmed
  • 1 pound organic, free range chicken, cooked, chopped into bite size pieces
  • 2 avocados, peeled, seeded, and chopped into small cubes
  • 1 tablespoon shallots, minced
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  1. Place 1″ of filtered water in a large skillet and add salt. Once warm, add the asparagus in a thin layer and cover. You may need to work in batches. Allow to cook through where there’s still a bite, but don’t allow it to turn mushy. This might take about 5 minutes, but it will depend on the thickness of your asparagus. Drain water when finished and chop asparagus into 1″ pieces.
  2. Meanwhile, make the dressing by combining shallots, dill, Dijon mustard, and lemon in a large bowl. Slowly whisk in the olive oil. Season with salt and pepper.
  3. Place the chopped chicken in the bowl and stir. Then add the asparagus and combine. Gently fold in the avocado and serve.