- 0:20 Prep
- 0:30 Cook
- 4 Servings
- Easy
This excellent chicken, potato and asparagus salad is a sure fire winner. Serve it as a light main or as a side dish.
Featured in Chicken recipes, Lunch recipes
Ingredients
- 4 small chicken breast fillets, trimmed
- 1 lemon, rind removed (see hint), juiced
- 750g kipfler or pink fir potatoes, scrubbed
- 100ml extra-virgin olive oil
- 150g baby green beans, trimmed, halved
- 1 bunch asparagus, trimmed, cut into thirds crossways
- 1 tablespoon dill leaves, chopped
- 2 tablespoons chopped chives
Method
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Step 1Place chicken in a large, deep frying pan with lemon rind. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low and simmer for 12 minutes. Remove chicken from pan. Cool slightly. Slice across the grain.
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Step 2Meanwhile, cook potatoes in a large saucepan of boiling water for 15 to 20 minutes or until tender. Using tongs, transfer to a chopping board. Stand for 10 minutes or until still warm but cool enough to handle. Peel potatoes and cut into chunks. Place in a large bowl.
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Step 3Using a fork, whisk oil, 1/4 cup lemon juice and salt and pepper in a jug. Drizzle three-quarters of the dressing over potato. Stir gently to coat.
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Step 4Place beans and asparagus in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Add to potato with chicken, dill and chives. Drizzle with remaining dressing. Toss gently to combine. Season with pepper. Serve.
Nutrition
2634 kj
Energy
27g
Fat Total
5g
Saturated Fat
5g
Fibre
70g
Protein
169mg
Cholesterol
128.93mg
Sodium
5g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Hint: Use a potato peeler to remove the rind from a lemon, avoiding the white pith which can make the poaching liquid taste bitter.
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