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. 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
Marinate and cook chicken
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.
Plate salad and finish with crumbled feta and seeds.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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