Ingredients Jump to Instructions ↓

  1. 300g (11oz) asparagus, trimmed and cut into 5cm (2in) lengths

  2. 120g bag mixed baby salad leaves

  3. 400g (14oz) cooked smoked chicken breast, cut into bite-sized pieces

  4. 225g (8oz) cherry tomatoes, halved

  5. 4tbsp of extra virgin olive oil

  6. 1 clove of garlic, crushed

  7. 2tbsp of clear honey

  8. 1tbsp of balsamic vinegar

  9. 1tbsp of wholegrain mustard

Instructions Jump to Ingredients ↑

  1. Cook the asparagus in boiling salted water for about 4 mins, or until just tender. Drain and plunge into ice-cold water to prevent it cooking further. Pat dry with absorbent kitchen paper.

  2. Place the salad leaves in a large bowl, add the chicken, tomatoes and asparagus.

  3. To make the dressing, whisk the olive oil, garlic, honey, vinegar and mustard. Pour the dressing over the salad and toss well.


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