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Grilled chicken and asparagus salad
Grilled chicken and asparagus salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try this quick and delicious grilled chicken and asparagus salad for a tasty lunch option.
Ingredients:
  • 8 baby chat potatoes
  • 18.20 gm olive oil
  • 2 large (about 200g each) chicken breast fillets
  • 1 bunch asparagus, woody ends trimmed, cut diagonally into 5cm lengths
  • 2 baby fennel, fronds reserved, shaved
  • 200g baby rocket leaves
  • 80ml dressing
Instructions:
  • In a large saucepan, cover the potato with cold water and bring to a boil over high heat. Cook for 3 minutes until slightly tender. Add asparagus and cook for 1 more minute until tender. Refresh under cold running water, drain well, then halve potatoes and drizzle with half of the oil.
  • Preheat a barbecue or chargrill to high heat. Brush chicken breasts with oil and season with salt and pepper. Grill chicken for 4 minutes on each side until golden brown and cooked through. Rest the chicken on a plate covered with foil for 5 minutes before serving.
  • Grill halved potatoes until they are lightly charred and tender, approximately 2 minutes per side.
  • Place thickly sliced chicken breasts on a plate along with baby rocket, fennel, asparagus, and potatoes. Drizzle with Paul Newman's Own Light Honey Mustard Dressing and serve promptly.

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