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Asparagus and Chicken Salad

The English asparagus season traditionally starts on April 23rd and it’s worth waiting for, as the home-grown stuff is hailed as the best in the world.

  • Preparation time: 10 mins
  • Cook time: 5 mins
  • Serves: 1

Nutrition per serving: 278 kcal, 36g protein, 23g carbs, 5g fat, 3g fibre

Contains milk, mustard and sesame


  • 100g plain low-fat yoghurt
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • 4 asparagus spears
  • 150g cooked chicken breast, chopped
  • 80g cucumber, cubed
  • 2 spring onions, chopped
  • ½ red pepper, chopped
  • 1 tbsp fresh chopped chives
  • 1 tsp sesame seeds


  1. Cook the asparagus spears in a large pan of boiling water for 4 mins, until tender. Drain, rinse under cold running water and chop.
  2. Meanwhile, mix the yoghurt, mustard and balsamic vinegar in a large bowl then add the asparagus and the rest of the ingredients.