Watercress, asparagus & chicken salad
Prep 25 mins | Cook 3 mins | Serves 4
2 bunches asparagus, trimmed and halved
1 barbecued take-away chicken
4 cups watercress sprigs (about 1 bunch)
250g cherry or mini roma tomatoes, halved lengthways
1⁄4 cup pine nuts, toasted
1⁄4 cup extra virgin olive oil
2 tbs lemon juice
3 tsp Dijon mustard
1⁄2 tsp caster sugar
Step 1 Plunge asparagus into a frying pan of gently boiling water and cook for 2–3 minutes or until almost tender. Drain and refresh in cold water.
Step 2 Shred chicken flesh and discard skin and bones. Place chicken into a large bowl. Add asparagus, watercress, tomatoes and pine nuts.
Step 3 To make Dijon dressing, place ingredients in a screw-top jar. Season with salt and pepper to taste. Shake until well combined. Drizzle dressing over asparagus mixture. Toss gently to combine. Spoon onto serving plates and serve.
Good for you ... Watercress
A good source of vitamin C and with a 40g serve providing a whole day’s supply. Vitamin C contributes to the normal functioning of the body’s immune system.
A good source of beta carotene (converted to vitamin A in the body) and also folate, a B vitamin that is needed for normal growth of body cells and also for blood formation. Vitamin A is needed for normal vision.
Provides iron which contributes to normal cognitive function.
A source of vitamin E which helps protect cells from damage by free radicals.
Provides dietary fibre, which helps the normal functioning of the intestine.