Asparagus season is one of my favourite times of year because this beautiful vegetable is so versatile. It’s happy with fish, Asian flavours and salads. This salad makes use of leftover roast chicken and has a wonderful contrast between the hot chicken and asparagus against the cool cheese and fresh leaves. The croutons magically appear as you cook the chicken and add a great crunch to the salad. I dress this salad in the simplest lemon dressing because beautiful ingredients need just the lightest touch.
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INGREDIENTS
Serves 2 Adults
8-12 asparagus spears
225g roasted chicken
8-12 bocconcini
3 handfuls of spinach
2 tbsps plain flour
1 tbsps dried oregano
1 tbsps dried parsley
1/2 tsp salt
1 lemon
60ml vegetable oil
olive oil, salt and pepper
- Put the chicken, flour, oregano, parsley and salt into a bowl and drizzle over a little olive oil then toss to coat everything. Pour the vegetable oil into a heavy based frying pan on a medium high heat.
- Put one piece of the chicken into the oil, if it starts to bubble straight away the oil is ready. Cook the chicken in small batches for 60-90 seconds then use a metal slotted spoon to remove the chicken and croutons (these are made from the excess flour that cooks in the oil) to some kitchen roll to drain.
- Once the chicken is done wipe the pan clean with kitchen roll then put the trimmed asparagus (trimmed means cutting off the woody end of the spear) into the pan and cover with water and grind over with salt then gently boil for 4 minutes until tender. Drain the asparagus and cut the spears half.
- Squeeze the whole lemon into a small jar (microwave the whole lemon for 20 second then roll before cutting and juicing because you’ll get loads more juice). Pour twice the amount of olive oil to lemon juice into the jar. Grind in a little salt and pepper to taste then shake hard.
- Put the spinach, chicken, croutons, bocconcini and asparagus into a salad bowl then drizzle over the dressing. Toss everything together then serve.
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