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20 minutes
2 minutes
22 minutes
- 2 bunches asparagus, trimmed, sliced diagonally into 5cm pieces
- 1 large barbecued chicken, skin removed, shredded (see note)
- 250g cherry tomatoes, halved
- 100g slivered almonds, toasted
- 131.25 gm lemon juice
- 75.08 gm olive oil
- 40.00 ml chopped fresh dill sprigs
- 1. Place a large saucepan over high heat and bring water to a boil. Add asparagus and cook for 2 minutes until tender. Drain and rinse under cold water. Combine with chicken, tomatoes, and almonds in a bowl before transferring to an airtight container.
- Prepare the dressing by combining lemon juice, oil, dill, and garlic in a screw-top jar. Add salt and pepper, then secure the lid and shake vigorously. Drizzle the dressing over the salad right before serving.
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