Chargrilled chicken and asparagus salad
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
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