A refreshing and flavorful chicken salad perfect for springtime meals.
Blanch the asparagus in boiling water for 2 minutes, then transfer to ice water to cool.
Blanching helps retain the vibrant green color and crisp texture of the asparagus.
Chop the romaine lettuce into bite-sized pieces and arrange on a serving platter.
Use a sharp knife to avoid bruising the lettuce leaves.
In a large mixing bowl, combine the cooked chicken, walnuts, and pineapple chunks.
Ensure the chicken is shredded or diced evenly for consistent bites.
In a separate bowl, whisk together the mayonnaise, Dijon mustard, and black pepper until smooth.
Taste the dressing and adjust seasoning if necessary.
Pour the dressing over the chicken mixture and toss until evenly coated.
Add the dressing gradually to avoid overdressing the salad.
Gently fold in the blanched asparagus.
Be gentle to avoid breaking the asparagus spears.
Serve the salad on large lettuce leaves and enjoy.
For a decorative touch, garnish with a sprinkle of chopped walnuts.
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