Warm Chicken, Asparagus & Bacon Salad with New Potatoes

This is the kind of salad that feels like a proper meal — warm, comforting and full of flavour. I make this often when I have leftover roast chicken in the fridge,and its asparagus season. It’s one of my favourite ways to turn simple ingredients into something that feels a bit special. Crispy bacon, tender asparagus, buttery new potatoes and crunchy little gem lettuce all get finished with a drizzle of homemade French dressing. It’s simple, hearty and perfect for spring and summer evenings.

Why This Is a Go-To Recipe

This salad ticks every box:

• Perfect for using leftover chicken

• Ready in less than 30 minutes

• Warm, fresh and filling at the same time

• Great for lunch, dinner or meal prep

The mix of warm ingredients with crisp lettuce and tangy dressing is what makes it so satisfying.

Ingredients (Serves 2–3)

For the salad

• 2–3 cups cooked chicken (leftover roast chicken works perfectly), shredded or sliced

• 6 rashers streaky bacon

• 1 bunch fresh asparagus (about 250g)

• 500g new potatoes

• 2 heads cos or little gem lettuce

• 1 tbsp olive oil

• Salt and black pepper

  
  

For the homemade French dressing

• 3 tbsp olive oil

• 1 tbsp white wine vinegar

• 1 tsp Dijon mustard

• 1 tsp honey or sugar

• Pinch of salt and pepper

  
  

Step-by-Step Method

1. Cook the new potatoes

Place the new potatoes in salted boiling water and cook for 15–20 minutes until tender. Drain and leave to steam dry, then slice in halves or quarters while still warm.

Warm potatoes soak up dressing beautifully and add that comforting element.

You can use left over new potato too and add them to the pan with the asparagus chicken and bacon to heat through.

2. Fry the bacon

In a large frying pan, cook the bacon until crisp and golden. Remove and place on kitchen paper, then roughly chop into bite-sized pieces.

Keep a little of the bacon fat in the pan — it adds incredible flavour to the asparagus.

3. Cook the asparagus

Trim the woody ends from the asparagus and cook in the same pan for 3–4 minutes until bright green and just tender.

You want a slight bite for contrast with the soft potatoes.

If using left of chicken add this to the pan with the potato's and bacon and toss to heat through

4. Make the French dressing

In a small jar or bowl, whisk together:

• Olive oil

• White wine vinegar

• Dijon mustard

• Honey or sugar

• Salt and pepper

Taste and adjust — it should be lightly tangy with a hint of sweetness.

5. Assemble the salad

This comes together quickly once everything is warm.

1. Tear the cos or little gem lettuce into large crunchy pieces and spread on a serving platter.

2. Add the warm new potatoes and asparagus, chicken and crispy bacon.

3. Generously drizzle with the homemade French dressing.

4. Toss gently and serve straight away.

   
   

Tips & Variations

No leftover chicken?Freshly cooked chicken breast works perfectly — just pan fry or roast and slice.

Extra additions that work beautifully

• Soft boiled eggs

• Toasted croutons

• Shaved parmesan

• Avocado slices

  
  

Serving Ideas

Serve with warm crusty bread and a cold drink for an easy, relaxed meal. It’s also brilliant packed into a lunchbox the next day — the flavours get even better.

Final Thoughts

This warm chicken, asparagus and bacon salad is one of those recipes you’ll return to again and again. It’s simple, flexible, and a brilliant way to turn leftovers into something fresh and satisfying.

Sue

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