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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dish is great with a white wine or spritzer and fruit and cheese platter! Ingredients:
1 bbq chicken |
120g/4 oz baby spinach leaves, washed and dried |
1 large carrot, peeled and thinly sliced - julienned |
4 spring onions, thinly sliced |
2 bunches asparagus, trimmed and cut into thirds |
1/3 cup orange juice, freshly squeezed |
2 tblsp tahini |
1 tsp tarragon - dried if you prefer |
optional - add promegranate seeds for color and crunch |
Directions:
1. Boil chicken until cooked, but tender. Remove flesh. Discard skin and bones. Shred chicken. Place into a bowl. Toss with tarragon.
2. Add spinach, carrot and spring onions.
3. 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.
4. Add asparagus and dressing to chicken mixture. Toss to combine. Spoon onto plates. Sprinkle with sesame and promegranate seeds. Serve.
5. Make dressing:
6. Whisk together orange juice, tahini, salt and pepper.
7. Nutrition per: 1300kJ serve: 16.7g fat3.4g sat fat33.5g protein4.7g carb4.5g fibre101mg cholesterol120mg sodium
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