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Warm chicken and asparagus salad

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

250 g chicken breast with skin and bone, 2 portions
Olive oil for browning
1 cup chicken stock
Sea salt and freshly ground pepper
170 g slim asparagus spears, trimmed
2 baby gem lettuce, trimmed and halved

For the dressing, mix:

3 T lemon juice
1 clove garlic, crushed
1/4 t Dijon mustard
1/3 cup olive oil
Sea salt and freshly ground black pepper to taste

For the topping, mix:

1 free-range egg, hard-boiled and chopped
1 T capers, rinsed
50 g croutons

Method

In a suitable pan over a medium-high heat, brown the chicken, skin-side down, in 1 T olive oil.

Turn, pour in the stock, cover and reduce the heat. Simmer very gently for about 15 minutes until just cooked and still moist.

Remove the chicken from the pan, season and keep warm, covered in foil.

Strain the stock, wipe out the pan and return the stock to the pan. Bring to a simmer then add the asparagus. Simmer, uncovered, for 3 to 4 minutes, or until tender-crisp.

Slice the chicken, discarding the bones, and mix with the dressing. Divide the lettuce between 2 plates. Spoon over the chicken and dressing.

Add the asparagus and sprinkle over the topping.

Cook’s notes: Use fine green beans instead of asparagus, or a mix of the two. To save time, use 300–400 g skinned, filletted chicken breast and reduce the poaching time to 5 minutes.

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Warm chicken and asparagus salad

Warm chicken and asparagus salad

Ingredients

Method