Asparagus and Chicken Salad
A light, nutritious main meal or ideal as part of a buffet meal.
Tip: Combining your favourite mayonnaise with non-fat yoghurt is the best of both worlds – you get the distinctive flavour of mayonnaise, but with much less fat.
Ingredients:
2 tbsp olive oil
2 tsp honey
2 lean skinless chicken breasts
2 bunches asparagus, trimmed
1/2 red capsicum, cut into thin strips
1/2 green or yellow capsicum, cut into thin strips.
Lemony Mayonnaise:
1/2 cup mayonnaise
1/2 cup non-fat plain yoghurt
Finely grated zest of 1/2-1 lemon1/2 pineapple, cut into chunks
1/2 banana (65g)
1 cup coconut water, chilled
Leaves from 2 sprigs of fresh mint
20g (1 cup) baby spinach leaves
1 tb freshly squeexed lemon juice
Small Lebanese cucumber (70g), cut in half
SERVES: 4 PREPARATION: 35min
Method
Combine 1 tbsp of the olive oil with honey and brush mixture over chicken. Grill until golden brown on both sides and cooked through.
Steam asparagus until just tender, about 4 minutes.
Slice chicken thickly and arrange on a serving platter or individual serving plates with asparagus spears and capsicum strips.
To prepare Lemony Mayonnaise: combine mayonnaise with non-fat plain yoghurt and the finely grated zest of 1/2-1 lemon.
Top with and scatter with fine strips of lemon zest if desired.
A modern variation: Grill, BBQ or use your hotplate skillet to cook all of the vegetables and chicken. Slice when cooked and present on a large platter.
Recipe by: A Better Choice
