Thursday, April 29, 2010

Spring Salad

This is going to be my annual "Welcome Spring" meal. It's perfect when eaten outside!

2 pounds fresh asparagus, steamed and chilled, then cut into 1-inch pieces
6 pieces fresh mango, sliced in horizontal strips
1 red onion, thinly sliced
2 ripe but firm avacados, sliced and cut into 1/2-inch cubes
1 pint cherry tomatoes, cut in half
1/2 pound bacon, cut into 1/2-pieces, cooked until crisp and drained on a paper towel
1/2 cup pitted Kalamata olives
Kosher salt
Black pepper
1 1/2 pounds chicken cut in thing strips and cooked/grilled
4 Tbsp balsamic vinegar
1/3 cup olive oil
1 cup pecans, broken up by hand

Place asparagus, mango, onion, tomatoes, bacon and olives into a large bowl. Season to taste with salt and pepper and mix with your hands. Add the chicken. Pour vinegar and olive oil over the salad. Mix well, using your hands or a wooden spoon. Top with avacado and sprinkle pecans over the salad. Serve with a crusty loaf.

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