recipes
Chargrilled Chicken & Asparagus Salad
A light and easy salad just right for summertime.
serves 4
5 min prep
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ingredients
| Spray olive oil 12 chicken breast tenderloins 1 red capsicum, cut into large dice 310g can Edgell Corn Kernels, drained 425g can Edgell Asparagus Green Spears, drained 3 cups mixed lettuce leaves Dressing: 1/3 cup olive oil 2 tablespoons vinegar 2 tablespoons Leggo's Tomato Paste 1 teaspoon sugar 1 teaspoon Dijon mustard |
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instructions
step 1
Heat a char-grill pan until hot, spray with olive oil and cook chicken for 3 minutes on one side, turn over and cook for a further 2 minutes until the chicken is cooked through, set aside.
step 2
Spray pan again with oil and cook capsicum for 3-4 minutes or until slightly charred.
step 3
Toss drained Edgell Corn Kernels through lettuce leaves and place into serving dishes. Top lettuce with drained Edgell Asparagus Green Spears, char-grilled chicken and capsicum. Drizzle with combined dressing and serve.
recipe tip
- If chicken breast tenderloins are not available use chicken breast cut into strips.
- A 215g can Edgell Sliced Green Beans can be substituted for the Asparagus.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1610kJ (384Cal) | 545kJ (130Cal) |
| Protein | 26.4g | 9.0g |
| Fat - Total | 22.6g | 7.7g |
| - Saturated | 3.4g | 1.2g |
| Carbohydrate | 16.8g | 5.7g |
| - Sugars | 5.2g | 1.8g |
| Dietary Fibre | 4.5g | 1.5g |
| Sodium | 418mg | 142mg |
| Potassium | 575mg | 195mg |
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Chargrilled Chicken & Asparagus Salad
Chargrilled Chicken & Asparagus Salad
A light and easy salad just right for summertime.
ingredients
Spray olive oil
12 chicken breast tenderloins
1 red capsicum, cut into large dice
310g can Edgell Corn Kernels, drained
425g can Edgell Asparagus Green Spears, drained
3 cups mixed lettuce leaves
Dressing:
1/3 cup olive oil
2 tablespoons vinegar
2 tablespoons Leggo's Tomato Paste
1 teaspoon sugar
1 teaspoon Dijon mustard
instructions
step 1
Heat a char-grill pan until hot, spray with olive oil and cook chicken for 3 minutes on one side, turn over and cook for a further 2 minutes until the chicken is cooked through, set aside.
step 2
Spray pan again with oil and cook capsicum for 3-4 minutes or until slightly charred.
step 3
Toss drained Edgell Corn Kernels through lettuce leaves and place into serving dishes. Top lettuce with drained Edgell Asparagus Green Spears, char-grilled chicken and capsicum. Drizzle with combined dressing and serve.
serves 4 5 min prep recipe tip
- If chicken breast tenderloins are not available use chicken breast cut into strips.
- A 215g can Edgell Sliced Green Beans can be substituted for the Asparagus.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au