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.

By Nadia Lim
  • 20 mins preparation
  • 10 mins cooking
  • Serves 2
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  • 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


  • 1
    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.
  • 2
    Combine all herb dressing ingredients in a blender or crush together in a mortar and pestle. Season to taste with salt and pepper.
  • 3
    Drain potatoes and asparagus and toss with red onion, capers, chicken and three-quarters of the herb dressing.
  • 4
    Arrange salad leaves on plates, top with potato mixture and egg halves. Spoon remaining dressing on top and season with freshly cracked black pepper.