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.
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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.