Chicken, asparagus & Edam salad
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Dressed with a herby vinaigrette, the chargrilled asparagus is full of flavour and goes well with Edam in this tasty salad.
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Prep time: 10 mins
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Cooking time: 20 mins
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Serves: 4
Ingredients
If you take out the chicken, this salad makes a perfect accompaniment to barbecued meat and fish
- 500g(1lb 1oz) small new potatoes, halved if large
- 350g (12oz) asparagus spears
- 5tbsp olive oil
- 125g (4oz) Dutch Edam wedge, cut into thin strips
- 125g (4oz) cooked chicken breast, cut into thin strips
For the dressing:
- 2tbsp freshly chopped mint
- 1tbsp freshly chopped flat leaf parsley
- 1tbsp freshly snipped chives
- 1tbsp white wine vinegar
- 1tbsp lemon juice
- 1tsp (5ml) clear honey
Method
- Cook the potatoes in lightly salted boiling water for 10-12 mines, until tender. Drain and allow to cool.
- Remove any woody stems from the asparagus by bending the end of the spears. They should snap easily at the point where the woody part begins.
- Heat 1tbsp (15ml) of the oil in a griddle or frying pan. Place the asparagus spears in the pan in a single layer. Cook for 5-6 mins, turning the spears once, until they are slightly charred and just tender. Remove and allow to cool.
- Place the cooled potatoes, asparagus, Edam and chicken in a salad bowl and mix gently together.
- Place the herbs, remaining oil, vinegar, lemon juice and honey in a screw top jar with salt and freshly ground black pepper and shake well to combine. Pour over the salad ingredients and toss together to evenly coat. Serve immediately.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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