Chicken, Asparagus and Feta Cheese Salad RecipeOrigin: Britain Period: Modern |
Ingredients
4 chicken breasts
Chicken, Asparagus and Feta Cheese Salad Preparation:Method:Place the chicken breasts in a small deep-sided frying pan then add the chicken stock and just enough water so the liquid level comes half way up the meat. Bring the mixture to a boil, reduce to a simmer, cover and cook until done (about 15 minutes). Drain away the stock (reserve for another use), allow the meat to cool then slice. Remove any woody ends from the asparagus then slice into 4cm lengths. Bring a pan of water to a rapid boil then add the asparagus and cook for 2 minutes before draining and refreshing under plenty of cold, running, water. Cube the Feta cheese then slice the tomatoes in half. Combine the greens in a large serving bowl then add the dressing and toss to combine. Arrange the greens on four serving plates then top with the chicken, asparagus, tomatoes, cheese and olives. Season to taste then serve. |
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