Thursday, February 5, 2009

Chicken and asparagus salad

Ingredients (serves 6)
* 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
Lemon and dill dressing
* 1/2 cup lemon juice
* 1/3 cup olive oil
* 2 tablespoons chopped fresh dill sprigs
* 2 garlic cloves, crushed

1. Bring a large saucepan of water to the boil over high heat. Add asparagus. Boil for 2 minutes or until just tender. Drain. Rinse under cold water. Combine asparagus, chicken, tomatoes and almonds in a bowl. Remove to an airtight container.
2. Make dressing: Place lemon juice, oil, dill and garlic in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. Toss dressing through salad just before serving.

Notes & tips
* You will need 3 cups of shredded barbecued chicken.

Super Food Ideas - Page 68
Recipe by Michelle Noerianto


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