Chicken and asparagus salad with brown rice

Ingredients:

• 4 chicken breast fillets
• Glug olive oil
• Salt and milled pepper
• 4 cups brown rice, cooked
• 1 bunch spring onions, chopped
• Handful each fresh basil, mint and coriander, chopped
• 1 cup (250ml) frozen peas, blanched
• 2 handfuls English spinach
• 1 packet (200g) asparagus, halved and blanched

Dressing:

• 1 avocado, peeled and chopped
• Small handful each fresh basil, mint and coriander
• Juice (60ml) of 1 lemon
• Handful baby spinach
• 1 green chilli, seeded and diced
• 1 clove garlic, crushed
• 2-4 Tbsp (30-60ml) warm water or yoghurt

Method

1. Drizzle chicken with oil and season well.
2. Fry for 2-3 minutes per side or until cooked through, then set aside.
3. For the slad, toss together rice, spring onions, herbs, peas, spinach and asparagus.
4. Blitz dressing ingredients in a food processor until smooth and creamy.
5. Divide salad into bowls, top with chicken and serve dressing on the side.

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