You are viewing this site in staging mode. Click in this bar to return to normal site.

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

  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.