Chargrilled chicken and asparagus salad
Skinless chicken breast
720 g, (tenderloins) fat trimmed (buy 900g)
Fresh lemon rind
1 tsp, finely grated
¼ cup(s), (60ml)
2 clove(s), crushed
3 bunch(es), halved diagonally
2 head(s), medium, (red oak) leaves separated
150 g, trimmed, thinly sliced
Chinese cabbage (wombok)
3 cup(s), shredded
2 tbs, (red wine)
Whole grain mustard
1 x 3 second spray(s)
- Place chicken, rind, juice and garlic in a large glass or ceramic bowl. Toss to combine.
- Preheat a barbecue or chargrill over high heat. Lightly spray chicken and asparagus with oil. Cook chicken and asparagus for 2–3 minutes each side or until chicken is cooked through and asparagus is tender.
- Meanwhile, combine lettuce, snow peas and wombok in a large bowl. Whisk flaxseed oil, vinegar, honey and mustard in a small bowl. Add dressing and cooked asparagus to salad and toss gently to combine. Serve salad with chicken.