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Photo of Chargrilled chicken and asparagus salad by WW

Chargrilled chicken and asparagus salad

3
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Moderate
Barbecued chicken, crispy greens and gourmet garlic bread make this easy plate the perfect option for a busy weeknight feed

Ingredients

Skinless chicken breast

720 g, (tenderloins) fat trimmed (buy 900g)

Fresh lemon rind

1 tsp, finely grated

Lemon juice

¼ cup(s), (60ml)

Garlic

2 clove(s), crushed

Asparagus

3 bunch(es), halved diagonally

Iceberg lettuce

2 head(s), medium, (red oak) leaves separated

Snow peas

150 g, trimmed, thinly sliced

Chinese cabbage (wombok)

3 cup(s), shredded

Flaxseed oil

2 tbs

Vinegar

2 tbs, (red wine)

Honey

3 tsp

Whole grain mustard

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place chicken, rind, juice and garlic in a large glass or ceramic bowl. Toss to combine.
  2. 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.
  3. 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.

Notes

SERVING SUGGESTION: Enjoy with garlic ciabatta. Lightly spray six 40g slices of ciabatta bread with oil and rub with a cut garlic clove. Cook on the barbecue for 1 minute each side or until toasted.

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