Bean, asparagus, fennel & smoked chicken salad
Prep 15 mins | Cook 3 mins | Serves 4
150g green beans, trimmed
2 bunches asparagus, trimmed and halved
1 small bulb fennel, trimmed and thinly sliced
1⁄2 small red onion, finely sliced
2 (about 350g) smoked chicken breast fillets, thinly sliced
50g baby spinach leaves
1⁄4 cup extra virgin olive oil
1 tbs lemon juice
1 tbs white wine vinegar
Step 1 Plunge beans and asparagus into a deep frying pan of boiling water and cook over medium-high heat for 3 minutes until vegetables are just tender. Drain, refresh in cold water. Pat dry with paper towel.
Step 2 Combine beans, asparagus, fennel, onion, chicken and spinach in a bowl.
Step 3 To make lemon dressing, combine all ingredients in a screw top jar. Shake to combine. Drizzle salad with dressing, gently toss to combine and serve.
Good for you ... Fennel
A good source of dietary fibre, which helps the intestine function normally and also vitamin C, a vitamin that contributes to the function of the body’s normal immune system.
Has virtually no fat and few kilojoules so is a useful food for those trying to control weight.
A source of potassium.