Name: Asparagus, chicken, egg and new potato salad with herb dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 350 gram (10-16) baby new potatoes (use any variety, or a mixture is nice); 1 bunch asparagus, trimmed, spears cut in half; 1/2 small red onion, thinly sliced; 1 1/2 teaspoon capers; 1 roast chicken leg or breast, meat shredded; 2 handfuls baby salad leaves; 2 soft or hard-boiled eggs, peeled and halved; Herb dressing; 1/4 cup chopped flat-leaf parsley; 1/4 cup mint leaves; 3 tablespoon chopped dill; 3 anchovies; juice ½ lemon; 3 tablespoon extra virgin olive oil

Asparagus, chicken, egg and new potato salad with herb dressing

This light and fresh asparagus, chicken, egg and new potato salad is perfect for a quick workday lunch or on the side at a barbecue. Serve with our delicious herb dressing for extra zing.

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Serves 2

Prep

20M

Cook

10M

Total

30M

As we enter asparagus season, this salad bowl makes for a perfectly healthy and tasty lunch or dinner! Omit the chicken and you’ve got a great side dish to go with any bbq, and this is a fantastic meal to prep ahead for busy workdays.

Looking for other asparagus recipes? Take a look at some of our amazing asparagus recipes.

Ingredients

350 gram (10-16) baby new potatoes (use any variety, or a mixture is nice)

1 bunch asparagus, trimmed, spears cut in half

1/2 small red onion, thinly sliced

1 1/2 teaspoon capers

1 roast chicken leg or breast, meat shredded

2 handfuls baby salad leaves

2 soft or hard-boiled eggs, peeled and halved

Herb dressing

1/4 cup chopped flat-leaf parsley

1/4 cup mint leaves

3 tablespoon chopped dill

3 anchovies

juice ½ lemon

3 tablespoon extra virgin olive oil

Method

Cut any larger potatoes in half so that they are all roughly the same size. Place potatoes in a pot with a good pinch of salt, cover with water and bring to the boil. Cook for about 10 minutes or until just tender. Add asparagus to pot for the last 1-2 minutes of cooking time to lightly cook until bright green.

Combine all herb dressing ingredients in a blender or crush together in a mortar and pestle. Season to taste with salt and pepper.

Drain potatoes and asparagus and toss with red onion, capers, chicken and three-quarters of the herb dressing.

Arrange salad leaves on plates, top with potato mixture and egg halves. Spoon remaining dressing on top and season with freshly cracked black pepper.

Nadia Lim