Chicken and asparagus salad with brown rice

Fresh, healthy and delicious. This recipe is packed with fibre-rich brown rice and topped with succulent chicken, a creamy avo dressing and all the greens.

Less than 45 minutes

Serves 4


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  • 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



  • 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



  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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