When asparagus is in season, this creamy asparagus chicken sandwich makes for a delicious lunch or dinner. Steamed asparagus is pureed and stirred into creamy ricotta to create a tasty pale green dressing for... the chicken, that’s perfect for the season. And with half the calories, it’s so much better than mayo. Eat the filling without the baguette for a stand-alone chicken salad. Enjoy!
In a large saucepan, cover asparagus stems with water. Bring to a boil and cook until stems are very tender, about 10-15 min.
In a blender, combine asparagus stems with ½ cup cooking water. Puree until smooth. If needed add more cooking water to puree. Season with salt and pepper. Mix in Parmesan cheese and ricotta.
In a medium sauté pan over medium heat, add olive oil and chicken. Cook through, about 10 minutes. Season with salt and pepper.
Chop chicken into small cubes. In a medium bowl, combine chicken with celery and asparagus-ricotta puree.
Divide the spinach between each sandwich and top with the asparagus chicken salad.
If on a bland diet, the following ideas are helpful:
1. Poach the chicken breasts in a little broth instead of sautéing in oil
2. Use white flour baguette to build the sandwich
3. Wilt the spinach. Use about 2 cups to do this, as it will shrink mightily. It’s very easy: Just pour boiling water over the baby spinach, then gently squeeze out any excess water with paper towels.