Name: Chicken and asparagus salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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.
Note

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Ingredients

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