Protein packed chicken and asparagus salad
With spring around the corner, this crunchy raw salad is an easy way to get your new season asparagus hit. Made by tossing shaved asparagus, shredded chicken, mixed seeds and feta cheese. Perfect for a weeknight dinner or lunch.
30 Minutes. Serves 2. Nutritious and delicious!
2 x 180g Australian free range chicken breasts
1 tablespoon sunflower seeds
1 tablespoon pepita seeds
75g Australian feta
1 bunch asparagus
1.5 tablespoons red wine vinegar
50g mixed leaf salad
- Combine chicken in a bowl with a drizzle of olive oil, salt and pepper.
- Heat a non-stick fry pan or grill pan to a medium high heat. Cook chicken for 8 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes. Once rested, use two forks to shred each breast.
- While the chicken is cooking, use a peeler to shave the asparagus. Discard the woody base. Combine with salad leaves, shredded chicken, red wine vinegar, a drizzle of olive oil, salt and pepper.
- To serve, plate salad and finish with crumbled feta and seeds.
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