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!

Serves 2. 


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.

Make salad
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.

About The Cook’s Grocer

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.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 19, 2016 by Timothy Ryder
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