Up your lunch or brunch game with this paleo avocado asparagus chicken salad. Fresh lemon and dill give this healthy recipe some punch. It's mayo free, dairy free, grain free, and gluten free.

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I've been trying to eat less raw greens since my body has a hard time breaking them down.

Raw food is hard on the digestive tract, especially when you have a weak digestive tract as I do. My recipe today for a paleo avocado asparagus chicken salad should be gentle and healthy for all.

So this recipe has no lettuce and it also contains no grains, another tricky ingredient for many people to digest.

I also went mayo free with my chicken salad.

There's so much "gunk" in most mayonnaise, and even if you buy a good one like Primal Kitchen's, many people have egg allergies (like me!), so I'm just going straight to the good stuff.

I poached some beautiful spring asparagus.

I got a great deal at the farmer's market this week for 3 bunches for $5, so I was ready to use a lot of them.

Check out my other asparagus recipes if you want more inspiration.

I'm not sure that I'm capable of making a salad without avocado, so of course, my happy fat and protein got added to the asparagus chicken salad.

Chicken upped the protein level, but vegan friends can keep it out and add tofu, or simply enjoy a nice avocado asparagus salad like this one.

You can throw some nuts or hemp seeds on top for a good crunch and even more protein and energy.

The dressing on my chicken salad is a light lemon vinaigrette that uses dill because dill loves asparagus....and chicken....and avocado...and me! 

And there you have it.

A real food avocado asparagus chicken salad that's mayo free, lettuce free, and grain free.

Enjoy!

Avocado Asparagus Chicken Salad
{Paleo, Gluten Free, Dairy Free, Mayo Free}

Makes about 4-6 servings

Ingredients

• 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

Instructions

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, 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.

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