| | Chicken, asparagus and watercress salad
Chicken, asparagus and watercress salad
Chicken, asparagus and watercress salad 4.3-5 9
  • Calories: 1589 kj
  • Fat: 11g
  • Carbohydrates: 10g

How to Make:

  1. Cut the chicken breasts horizontally into 12 thin slices. Place the garlic, lemon juice and olive oil in a shallow glass or ceramic dish. Add the chicken and stir to coat. Cover and set aside to marinate for 30 minutes.
  2. Heat a chargrill pan on high heat. Drain chicken from marinade. Cook chicken for 2-3 minutes each side or until lightly charred and cooked through.
  3. Meanwhile, blanch asparagus and snow peas in a large saucepan of boiling water until tender crisp. Refresh under cold running water. Drain well. Combine asparagus, snow peas, watercress and lentils in a large bowl.
  4. For the dressing, combine all the ingredients in a small jug.
  5. Divide chicken and asparagus salad among serving plates. Drizzle with the poppy seed dressing.
Time for preparing:
10 min.


  • 600g chicken breast fillets
  • 2 garlic cloves, crushed
  • 2 tbs lemon juice
  • 1 tbs olive oil
  • 2 bunches asparagus, trimmed, halved
  • 200g snow peas, trimmed
  • 1/2 bunch watercress, sprigs picked
  • 400g can brown lentils, rinsed, drained
  • Citrus poppy seed dressing
  • 1 tbs lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tbs orange juice
  • 2 tsp poppy seeds
  • 2 tsp honey
  • 60ml (1/4 cup) light sour cream