Chicken asparagus salad

Name: Chicken asparagus salad
Total time: 1800 s
Yield: 1 serving
Cuisine: British
Ingredients: 1/2 Chicken breast; 1 tsp. Harrissa paste; 2 tsp. Garlic paste; 3-4 Asparagus (large, double if small ones); 80 g Red cabbage; 50 g Arugula; 8 Roasted cashew nuts; 1 tbsp. pomegranate seeds; 50 g feta; 1 tsp. Balsamic vinegar; 1 tsp. Honey; 1 tsp. Mustard; 1 tbsp. Yoghurt; 1/2 tsp. Lime juice; 1/2 tsp. Harrissa

Stef De Mesel @limewar

This recipe is a simple twist on a chicken with grilled vegetables salad. It has a nice spicy but savory taste. Enjoy!

If you're a beginner cook, I'd recommend to prepare the cold ingredients and the dressing ahead of time, this will relieve some stress while grilling the chicken and asparagus.

P.S. the ratio of the dressing could use some fine tuning. As it's an estimation of what I used going by taste.

This recipe is a simple twist on a chicken with grilled vegetables salad. It has a nice spicy but savory taste. Enjoy!

If you're a beginner cook, I'd recommend to prepare the cold ingredients and the dressing ahead of time, this will relieve some stress while grilling the chicken and asparagus.

P.S. the ratio of the dressing could use some fine tuning. As it's an estimation of what I used going by taste.

Stef De Mesel @limewar

This recipe is a simple twist on a chicken with grilled vegetables salad. It has a nice spicy but savory taste. Enjoy!

If you're a beginner cook, I'd recommend to prepare the cold ingredients and the dressing ahead of time, this will relieve some stress while grilling the chicken and asparagus.

P.S. the ratio of the dressing could use some fine tuning. As it's an estimation of what I used going by taste.

This recipe is a simple twist on a chicken with grilled vegetables salad. It has a nice spicy but savory taste. Enjoy!

If you're a beginner cook, I'd recommend to prepare the cold ingredients and the dressing ahead of time, this will relieve some stress while grilling the chicken and asparagus.

P.S. the ratio of the dressing could use some fine tuning. As it's an estimation of what I used going by taste.

Saved

Ingredients

30 min

1 serving

Chicken
1/2Chicken breast
1 tsp.Harrissa paste
2 tsp.Garlic paste
Grilled vegetables
3-4Asparagus (large, double if small ones)
Cold ingredients
80 gRed cabbage
50 gArugula
8Roasted cashew nuts
1 tbsp.pomegranate seeds
50 gfeta
Dressing
1 tsp.Balsamic vinegar
1 tsp.Honey
1 tsp.Mustard
1 tbsp.Yoghurt
1/2 tsp.Lime juice
1/2 tsp.Harrissa

Saved

Steps

30 min

1

Butterfly the chicken breast for even cooking and more surface area. Rub the whole chicken breast with garlic paste and harrissa paste.
2

Fry the chicken in a flat pan both sides at medium high until dark spots appear. Switch the heat to low and until cooked but not dry on the inside.
3

While the chicken is cooking we can start chopping up our asparagus. If you have smal ones, just chop them on two. For large ones, chop of the head, then cut the rest length wise and chop in to pieces for your liking.
4

When the chicken is cooked remove from the pan. Add a drizzle of oil and throw in the asparagus. Put the heat on high. Keep an eye on these while preparing the other vegetables.
Make sure to toss them every minute. It's possible to add some ground pepper at this point, just make sure to not add any salt at this point as it will draw out moisture and make it hard to brown the asparagus.
5

Wash the arugula, chop the cabbage, cut your feta into little cubes, chop the cashews, get the pomegranate seeds ready. Just don't forget your asparagus while doing so.
6

Once your asparagus are ready set them aside. It's time for the dressing. Add the ingredients together and mix until well combined. Season to taste with salt and pepper.
7

Plate up your ingredients, and enjoy your amazing salad.