Chicken and asparagus salad
30 min
Tender asparagus and juicy chicken breast are a match made in heaven. Cook the chicken and asparagus on the BBQ then toss together with some rocket and dressing - simple!
Delilah
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Ingredients
Serves: 2
- 2 skinless chicken breast fillets
- olive oil, to taste
- salt and pepper, to taste
- 250g asparagus, tough ends removed
- 2 handfuls rocket leaves
- 1/2 small red onion, sliced
- juice of 1/2 lemon
- balsamic vinegar, to taste
- Parmesan cheese shavings, to taste
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Preheat the BBQ to a medium heat, if using charcoal allow the coals to burn down to ashen grey.
- Rub the chicken breast with olive oil, salt and pepper and bring up to room temperature. Wash your hands, then in a separate bowl, coat the asparagus with olive oil and seasoning also.
- BBQ the chicken breast on the preheated BBQ for about 8 to 10 minutes each side, or until the chicken is no longer pink in the centre. Add the asparagus in the final few minutes of cooking the chicken and cook, moving frequently, for about 3 to 4 minutes, just until tender. Remove the chicken and asparagus from the BBQ and chop into bite-sized pieces.
- Arrange the rocket leaves on a serving plate then top with the sliced onion followed by the asparagus and chicken. Drizzle with olive oil, lemon juice and balsamic vinegar then sprinkle with Parmesan cheese. Serve immediately or chill in the fridge for an hour prior to serving.
