Chicken Asparagus Sandwich

Creamy Asparagus & Chicken Sandwich

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
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 pretty, very tasty pale green...


  • 1½ cups chopped asparagus stems
  • ½ cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 skinless chicken breasts
  • 2 tablespoons olive oil
  • ¼ cup finely chopped celery
  • 2 French baguettes, each cut into 3 pieces
  • 1 cup baby spinach, packed
  • salt and pepper, to taste

Nutrition Facts


515 cals


15 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g


55 g


6 g


3 g


39 g


836 mg


  1. In a large saucepan, cover asparagus stems with water. Bring to a boil and cook until stems are very tender, about 10-15 min.
  2. 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.
  3. In a medium sauté pan over medium heat, add olive oil and chicken. Cook through, about 10 minutes. Season with salt and pepper.
  4. Chop chicken into small cubes. In a medium bowl, combine chicken with celery and asparagus-ricotta puree.
  5. Divide the spinach between each sandwich and top with the asparagus chicken salad.

Chef Tips

If you are on a bland diet, you may want to do the following things:
1. Poach the chicken breasts in a little broth instead of sautéing in oil
2. Use white flour baguette to build your sandwich
3. Wilt the spinach. You will need about 2 cups if you 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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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