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While the summer is still here, nothing beats a lovely salad and this week on the menu is a warm chicken and asparagus salad.
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If you have a cast iron griddle, use it to cook and sear the chicken and vegetables. Alternatively, cook the vegetables and chicken either under the grill or barbeque.
Serves 4:
- Time to prepare 20 min (+ marinate for 2-3 hrs)
- Times to cook 20 mins
- Calories: 545
Ingredients:
- 4 chicken fillets, skinned
- 2 garlic cloves, crushed
- 4 tbsp olive oil
- juice of 1 lemon
- 225g asparagus spears, trimmed
- 1 red pepper. deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 225gr mixed salad leaves
- 100 cocktail tomatoes, quartered
- 4 spring onions, thinly sliced
For the dressing:
- 5 tbsp olive oil
- 2 tbsp sherry vinegar
- 2 tsp honey
- 1 tsp smooth mustard
- 1 tbsp fresh chopped oregano
Slice chicken into strips and place into a shallow dish. Mix together garlic, olive oil and lemon juice and pour over the chicken. Season with salt and black pepper, cover and leave to marinate for 2-3 hours.
Heat a cast iron griddle pan until very hot. Place chicken strips in the pan and cook over a moderate heat for 5 mins, then turn chicken over and cook for further 5 mins until seared on outside and cooked through. Set aside and keep warm.
Cook the asparagus and pepper slices in the griddle pan the same way, but turn frequently until they are just tender and slightly charred. Toss together the salad leaves , tomatoes and spring onions and divide between 4 serving plates.
Arrange peppers, chicken and asparagus over salad leaves. Place all dressing ingredients in a jug with a little salt and freshly ground black pepper. Whisk until thoroughly blended and pour over salad. Serve immediately.
If you love sharing your recipes, you can submit them in our recipe section: http://www.thepinkmartini.co.uk/component/option,com_ricettario/Itemid,290/
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