Maggie Beer

Chicken, Asparagus and Lentil Salad

For more recipes like this, Join Maggie's Food Club

Step 1: Combine the Verjuice, water, oil, leek, thyme, rosemary, bay leaves and peppercorns in a saucepan over high heat; bring to a rapid simmer. Season the chicken breast, then add to the pan, skin-side down. Reduce heat to medium; cover and cook for 2 minutes, then turn them and cook for 2 minutes. Remove pan from heat; cover for 30 minutes. Slice the chicken thinly.

Step 2: Meanwhile, cook lentils in a large saucepan of boiling water for 25 minutes or until just tender; drain.

Step 3: Cook asparagus in a medium saucepan of boiling salted water for 2 minutes or until just cooked through. When cool enough to handle, slice in half lengthways.

Step 4: DRESSING: Place ingredients in a small bowl and whisk to combine; season to taste.

Step 5: Place lentils, chicken, asparagus, onion, parsley, rocket, and dressing in a large bowl; toss to serve.

Maggie's tip: Suitable to freeze, not suitable to microwave.

Ingredients

  1. 250ml 1 cup Verjuice
  2. 250ml 1 cup water
  3. 350g 1 medium leek chopped coarsely
  4. 5 sprigs lemon thyme
  5. 1 sprig rosemary
  6. 340g 2 bunches asparagus
  7. 100g 1 small red onion finely diced
  8. 1/2 cup flat leaf parsley coarsely chopped
  9. 1/2 bunch rocket

Dressing

  1. 2 tbspn crème fraîche
  2. 1 tbspn lemon juice
  3. 1 tbspn lemon thyme leaves chopped

Chicken, Asparagus and Lentil Salad appears in

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox