Chicken salad

Name: Chicken salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 40 g (1½oz) pinenuts; 500 g (1lb 2oz) asparagus, woody ends trimmed; 2 x 70 g bags rocket; 4 skinless ready-cooked chicken breasts, ripped into bite-sized pieces; 100 g (3½oz) goat's cheese, crumbled; 2 tbsp. runny honey; 1 tbsp. wholegrain mustard; 1 tbsp. white wine vinegar; 2 tbsp. extra virgin olive oil

This delicious salad serves four or makes a tasty starter for six

By The GH Kitchen TeamPublished: 18 September 2012

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Food, Cuisine, Ingredient, Salad, Dish, Meal, Leaf vegetable, Plate, Tableware, Recipe,

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Yields:

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Ingredients

40 g (1½oz) pinenuts
500 g (1lb 2oz) asparagus, woody ends trimmed
2 x 70 g bags rocket
4 skinless ready-cooked chicken breasts, ripped into bite-sized pieces
100 g (3½oz) goat's cheese, crumbled

For the dressing

2 Tbsp. runny honey
1 Tbsp. wholegrain mustard
1 Tbsp. white wine vinegar
2 Tbsp. extra virgin olive oil

Directions

1. Step 1
  Heat a pan over medium heat and add the pinenuts. Toast until golden (watch them carefully as they burn quickly). Empty on to a plate and set aside. Half-fill the pan with water and bring to the boil.
2. Step 2
  Meanwhile roughly chop each asparagus spear into two or three pieces. Cook the asparagus pieces in the boiling water for 2-3min until just tender, then drain and run under cold water for 15sec to cool down and set the green colour.
3. Step 3
  In a small jug, whisk together all the dressing ingredients with some seasoning.
4. Step 4
  In a large bowl, toss together the rocket, chicken, pinenuts, asparagus, crumbled goat's cheese and dressing. Serve immediately.

Per Serving:

Calories: 383
Total carbs: 11 g
Sugars: 11 g
Total fat: 18 g
Saturated fat: 3 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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