Prep: 25 mins
Cook: 7 mins
4
Asparagus, watercress & blood orange chicken salad
Elevate your salad game with this refreshing combination of asparagus, watercress, and blood orange chicken salad. Crisp asparagus spears are lightly blanched and paired with peppery watercress for a vibrant base. Succulent chicken, marinated in tangy blood orange juice, adds protein and a burst of citrus flavor. Tossed together with a zesty dressing and finished with crunchy almonds, this salad is a delightful mix of textures and tastes, perfect for a light lunch or dinner.
600g small free-range chicken breast fillets
½ lemon, sliced
2 bunches thick asparagus, trimmed
4 cups watercress sprigs (about 1 bunch), washed, dried and chilled
3 blood oranges, peeled, pith removed and sliced
100g Greek-style feta cheese, crumbled
1/3 cup pepitas, toasted
Extra virgin olive oil, for drizzling
STEP 1 Place chicken and sliced lemon into a medium saucepan. Cover with cold salted water and bring to the boil over medium heat. Reduce heat and gently simmer for 5 minutes. Turn the heat off and leave chicken in the pan for 10 minutes or until just cooked through. Transfer chicken to a plate and refrigerate until cold.
STEP 2 Plunge asparagus into a frying pan of simmering water and cook for 2 minutes. Drain, refresh in cold water and pat dry with paper towel.
STEP 3 Slice asparagus diagonally into bite-sized pieces. Shred the chicken. Arrange watercress, asparagus, blood oranges and chicken onto serving plates. Sprinkle with feta and pepitas. Drizzle with a little extra virgin olive oil and serve.
Nutritional Facts
Asparagus: High in vitamins A, C, K, and folate.
Watercress: Rich in vitamins A, C, K, and calcium.
Blood oranges: High in vitamin C and antioxidants.
Chicken: High in protein and essential nutrients.
Tips and Tricks
Opt for tender asparagus spears and vibrant blood oranges. Substitute watercress with baby spinach or arugula for a similar peppery flavor.
