Warm Spinach and Asparagus Salad with Chicken
- 1 bunch Spinach
- 1 lb Asparagus
- 1 tbsp vegetable oil
- 4 boneless, skinless chicken breasts
- ½ lb thickly sliced mushrooms
- ¼ cup white wine vinegar
- ½ olive oil
- 1 clove minced garlic
- 2 tsp dried tarragon
- 2 tsp mustard
- 1 tsp salt
- 1 tsp sugar
- ¼ tsp black pepper
- 2 Tomatoes
- Sliced Mushrooms
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Break off stems from spinach and tear into bite-sized pieces. Place in large bowl. Break off tough ends of asparagus and discard. In large pot of boiling salted water, cook asparagus for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water. Add to spinach.
In large skillet, heat oil over medium-high heat; brown chicken on both sides. Add mushrooms; cook until chicken is no longer pink inside, about 5 minutes.
Shake together vinegar, oil, garlic, tarragon, mustard, salt, sugar and pepper until well blended. Pour about 2 tbsp over chicken mixture; cook, stirring, for another minute or until well coated.
Add dressing to spinach mixture; toss to coat. Arrange spinach and asparagus on plates. Arrange tomato wedges around edge. Remove chicken from pan and cut into crosswise strips. Arrange sliced chicken on top of salad with sprinkling of mushrooms.
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Chef Tips and Tricks
- 1 tbsp neutral oil
- 250g / 2 cups pork fillets, cubed
- 1 /4 cup caramel
- 100ml / 1/2 cup water
- 1 tbsp Vietnamese fish sauce (Nuoc Cham)
- 1 tbsp soy sauce
- 1 tbsp grated ginger
- Crushed peanuts
- Brown the pork fillet in a skillet with the oil
- Add the caramel, water, fish sauce, soy sauce and fresh ginger.
- Simmer for 10 minutes (until the liquid has reduced)
- Serve over white rice with crushed peanuts.
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