Name: Chicken, asparagus and watercress salad
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 1
Ingredients: 600g chicken breast fillets; 2 garlic cloves, crushed; 42.00 gm lemon juice; 18.20 gm olive oil; 2 bunches asparagus, trimmed, halved; 200g snow peas, trimmed; 1/2 bunch watercress, sprigs picked; 400g can brown lentils, rinsed, drained; 21.00 gm lemon juice; 1 tsp finely grated lemon zest; 21.00 gm orange juice; 2 tsp poppy seeds; 14.40 gm honey; 60ml (1/4 cup) light sour cream

Chicken, asparagus and watercress salad

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Prep Time:
50 minutes

Cook Time:
10 minutes

Total Time:
60 minutes

Indulge guilt-free in this perfectly balanced and flavorful low-cal salad. Enjoy!

Ingredients:

600g chicken breast fillets
42.00 gm lemon juice
2 bunches asparagus, trimmed, halved
200g snow peas, trimmed
1/2 bunch watercress, sprigs picked
400g can brown lentils, rinsed, drained
21.00 gm lemon juice
1 tsp finely grated lemon zest
21.00 gm orange juice
2 tsp poppy seeds
14.40 gm honey
60ml (1/4 cup) light sour cream

Instructions:

Slice the chicken breasts into 12 thin pieces. Combine garlic, lemon juice, and olive oil in a shallow glass or ceramic dish. Add the chicken, mix well to coat, cover, and let it marinate for 30 minutes.
Preheat a sizzling chargrill pan on high heat, then remove chicken from marinade. Grill chicken for 2-3 minutes per side until beautifully charred and fully cooked.
Blanch the asparagus and snow peas in boiling water until tender-crisp, then refresh them under cold running water and drain well. Mix the blanched asparagus and snow peas with watercress and lentils in a large bowl.
Mix all the dressing ingredients in a small jug.
Plate the chicken and asparagus salad, then generously drizzle with the irresistible poppy seed dressing.

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