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