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Recipe

Chicken and asparagus salad

Apr 29, 2012 2:00pm
  • 10 mins preparation
  • Serves 4
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Ingredients

Chicken and asparagus salad
  • 2 bunches asparagus, trimmed, cut into 5cm lengths
  • 1 1/2 cup shredded barbecued chicken
  • 250 gram punnet cherry tomatoes, halved
  • 100 gram rocket leaves
  • 1/2 cup toasted pine nuts
  • 50 gram feta
Lemon dressing
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 2 teaspoon wholegrain mustard
  • 1/2 small garlic clove, crushed

Method

Chicken and asparagus salad
  • 1
    Bring a large saucepan of salted water to the boil on high. Blanch asparagus for 30 seconds to 1 minute or until almost tender. Drain and rinse under cold water.
  • 2
    LEMON DRESSING: In a jug, whisk all ingredients together. Season to taste.
  • 3
    In a bowl, combine asparagus, chicken, tomatoes, rocket and pine nuts. Drizzle with half the dressing and toss gently. Crumble feta over. Serve with remaining dressing.

Notes

Adding rock salt to cooking water when blanching green vegetables enhances the bright colour. Refresh cooked green vegies in iced water to retain their texture and colour. Thinner asparagus is available towards the end of the season and requires less cooking time. It can also be shaved with a vegetable peeler and added raw to pasta or salads for extra crunch.

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