Asparagus & Chicken Salad
INGREDIENTS
2 chicken breasts, halved horizontally
60ml extra virgin olive oil
zest and juice of 1 lemon
1 bunch asparagus, trimmed and cut in on the diagonal
100g green beans, trimmed
1 small head of radicchio, washed and torn
1 red capsicum, roasted
30g basil leaves, torn
sea salt and pepper
Dressing:
1 clove of garlic, crushed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
50 mls red wine vinegar
150 mls extra virgin olive oil
METHOD
Combine chicken, olive oil and lemon zest and juice.
Bring to the boil lightly salted water in the asparagus steamer and blanch asparagus gentlyfor 5- 6 minutes or until tender crisp. Remove with a slotted spoon. Refresh in cold water. Add beans and cook for 3-4 minutes. Drain and refresh.
In a large serving bowl whisk the garlic, lemon juice, mustard and vinegar together and gradually add the olive oil whisking until emulsified. Season to taste. Add the asparagus, radicchio and capsicum to the bowl and toss to coat.
Heat a grill pan and cook the chicken for 3- 4 minutes on each side or until cooked through. Cool slightly before slicing. Toss through salad and serve.
