Griddled chicken salad with asparagus & parmesan
Calorie controlled cooking spray
80 g, 2 x 40g slices
Chicken breast, skinless, raw
300 g, 2 x 150g fillets, sliced on the diagonal into 5
1 clove(s), peeled and halved (optional)
250 g, trimmed
1 individual, leaves separated
Vinegar, All Types
2 teaspoons, balsamic
30 g, shaved
- Preheat the grill and line the grill pan with foil. Heat a griddle pan and mist with cooking spray. Griddle the chicken for 5-6 minutes, season and remove from the pan and set aside to rest. Mist the pan again and griddle the ciabatta. Rub the ciabatta with the garlic clove, if using.
- Season the asparagus and tomatoes and mist with cooking spray. Grill them for 5-6 minutes or until charred, turning the asparagus once.
- Toss the lettuce and rocket with the oil and vinegar, then divide between bowls. Add the other ingredients and serve with the ciabatta.