3 skinless chicken breast fillets
1/2 cup chicken stock
White pepper
250g asparagus
1/2 cup celery
1 cup mixed salad greens or snow pea sprouts
1 mignonette lettuce
Dressing:
1/4 cup olive oil
1/4 cup fresh lime juice
1 clove garlic, crushed
1 tsp very finely chopped ginger
1 tsp chopped red chilli
3 Tbsp shredded coriander or mint
1/2 tsp sugar
1/2 cup chicken stock
White pepper
250g asparagus
1/2 cup celery
1 cup mixed salad greens or snow pea sprouts
1 mignonette lettuce
Dressing:
1/4 cup olive oil
1/4 cup fresh lime juice
1 clove garlic, crushed
1 tsp very finely chopped ginger
1 tsp chopped red chilli
3 Tbsp shredded coriander or mint
1/2 tsp sugar
- Trim chicken. Place in a heavy-based frying pan, with the stock. Sprinkle with pepper. cover nad bring to a gentle boil. Reduce heat and simmer for 5 minutes. turn chicken, simmer for another 5 minutes, or until tender. Test with skewer. Drain and cool.
- Dressing: put all ingredients in a screw-top jar. Shake well.
- Cut cooked chicken into strips, place in a bowl. Pour dressing over, toss until coated. Cover and refrigerate, for at least 30 minutes, for flavour to develop.
- Rinse asparagus, cut off tough ends. cut stalks in half. Place in a steamer above a pan of boiling water and steam for 10 to 15 minutes. Plunge into a bowl of iced water; drain well. Fold asparagus and celery into chicken mixture. Add salad greens and torn lettuce.