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Chicken
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Chicken salad recipe
Ingredients
1 barbequed chicken
120g / 4 ¼ oz baby spinach, washed, dried
1 large carrot, peeled, thinly sliced
4 green onions, thinly sliced
2 bunches asparagus, trimmed, cut into thirds
1 tablespoon sesame seeds, toasted
Dressing
1/3 cup fresh orange juice
2 tablespoons tahini
Method
Remove flesh from chicken, discard skin and bones. Shred chicken, Place into a bowl. Add spinach, carrot and onions. Half fill a frying pan with water. Bring to the boil over medium heat. Add asparagus. Cook for 2 minutes or until just tender. Drain. Refresh under cold water.
To Make dressing; whisk together orange juice, tahini and slat and pepper. Add asparagus and dressing to chicken mixture. Toss to combine. Spoon into bowls. Sprinkle with sesame seeds. Serve.
Serves 4