The mild flavour of fresh asparagus contrasts really well with the stronger taste of the smoked chicken
- 300g (11oz) asparagus, trimmed and cut into 5cm (2in) lengths
- 120g bag mixed baby salad leaves
- 400g (14oz) cooked smoked chicken breast, cut into bite-sized pieces
- 225g (8oz) cherry tomatoes, halved
- For the dressing:
- 4tbsp of extra virgin olive oil
- 1 clove of garlic, crushed
- 2tbsp of clear honey
- 1tbsp of balsamic vinegar
- 1tbsp of wholegrain mustard
Cook the asparagus in boiling salted water for about 4 mins, or until just tender. Drain and plunge into ice-cold water to prevent it cooking further. Pat dry with absorbent kitchen paper.
Place the salad leaves in a large bowl, add the chicken, tomatoes and asparagus.
To make the dressing, whisk the olive oil, garlic, honey, vinegar and mustard. Pour the dressing over the salad and toss well.
If you can't find smoked chicken, use ordinary cooked chicken breast and chargrill the asparagus. Trim the woody ends from the asparagus. Cook the asparagus spears in a large pan of boiling salted water for 2-3 minutes. Drain well and pat dry with absorbent kitchen paper. Toss the asparagus with 1tbsp of olive oil then place on a hot griddle pan for 2-3 minutes, turning once, or until charred. Or you can roast the asparagus: place the spears on a baking tray, brush with a little oil and cook at 200°C (400°F, gas mark 6) for 20 mins or until tender.