Asparagus, Chicken Salad
This recipe combines tender marinated chicken, flavorful chickpeas, and juicy baby tomatoes simmered in a rich sauce. Served over a bed of vibrant asparagus and tangy beetroot, each bite is a delightful medley of colors and flavors. Enjoy this dish warm or cold for a satisfying and nutritious meal.
— Constant Cookbook
Ingredients
- 250g asparagus
- 3 small beetroot (pre-prepared in vinegar), finely sliced
- 1tsp lemon juice
- 125ml chicken stock
- 1 can chick-peas
- handful of olives (no pips)
- 1Tbsp paprika
- 1Tbsp dried onion flakes
- 2 chicken breasts
- 1Tbsp olive oil
- 1Tbsp yoghurt
- 1T tomato puree
- 250g baby tomatoes
Instructions
- Cut the chicken into bite-sized pieces. Sprinkle with lemon juice, paprika and onion flakes. Add the yoghurt and mix together well. Leave to marinade for at least 10 minutes
- Heat the oil in the pan until very hot. Add the marinated chicken and seal on all sides so that each piece has a light crust.
- Remove the chicken from the pan and add the chickpeas, baby tomatoes, tomato puree, olives and chicken stock. Bring to the boil and simmer for about 10 minutes until the sauce begins to thicken. Then add back the chicken for another 5 minutes of cooking.
- Cook the asparagus in a pot with about 1cm of boiling water - tips up, with the lid on. Should take under 5 minutes for thin asparagus.
- Lay the asparagus and beetroot on 2 plates. Add the cooked chicken and chickpea mixture on top. Can be eaten either warm or cold.
Yield
Serves 2
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