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Pan-Fried Chicken & Asparagus Salad

Maximum flavor with minimum effort—it’s a win-win! Our recipe pairs pan-fried drumsticks and sauteéd asparagus with fresh strawberries and a creamy tarragon dressing. You’ll want to make this again and again all summer long. 
Servings: 4
Total Time: 35m
Prep Time: 20m
Cooking Time: 15m
Pan-Fried Chicken & Asparagus Salad


  • 8 drumsticks
  • ¼ cup baby spinach and lettuce mix
  • ½ lb fresh asparagus
  • ½ lb strawberries
  • 1 tsp fresh tarragon
  • ¹/³ cup non-fat cream
  • 3 tbsp mayonnaise
  • salt and pepper to taste
  • chicken seasoning
  • high heat oil
  • salt and pepper to taste

Preparation Instructions

  1. Season the drumsticks with spices of choice and rub with oil. Heat some high heat oil in a large frypan over medium heat and cook the drumsticks, turning occasionally, for 10-12 minutes or until cooked through.
  2. Meanwhile, heat some high heat oil in a second frypan over medium heat. Add asparagus, and cook for 10 minutes, turning occasionally to ensure even cooking.
  3. Clean the strawberries and cut them in half.
  4. For the dressing, mix the mayonnaise with the cream and finely chopped fresh tarragon. Season with salt and pepper.
  5. Plate the spinach and lettuce and top with, asparagus, strawberries and the drumsticks. Add the dressing and top with tarragon leaves.