Chicken, asparagus and watercress salad

Forget counting calories, this delicious salad is low cal and perfectly balanced in goodness and flavour. Hooray!

Recipe «Chicken, asparagus and watercress salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 600g chicken breast fillets, 2 garlic cloves, crushed, 2 tbs lemon juice, 1 tbs olive oil, 2 bunches asparagus, trimmed, halved , 200g snow peas, trimmed, 1/2 bunch watercress, sprigs picked, 400g can brown lentils, rinsed, drained , 1 tbs lemon juice, 1 tsp finely grated lemon zest, 1 tbs orange juice, 2 tsp poppy seeds, 2 tsp honey, 60ml light sour cream.

Ingredients:

• 600g chicken breast fillets 
• 2 garlic cloves, crushed 
• 2 tbs lemon juice 
• 1 tbs olive oil 
• 2 bunches asparagus, trimmed, halved 
• 200g snow peas, trimmed 
• 1/2 bunch watercress, sprigs picked 
• 400g can brown lentils, rinsed, drained 
• 1 tbs lemon juice 
• 1 tsp finely grated lemon zest 
• 1 tbs orange juice 
• 2 tsp poppy seeds 
• 2 tsp honey 
• 60ml light sour cream 

Instructions

1. Cut the chicken breasts horizontally into 12 thin slices. Place the garlic, lemon juice and olive oil in a shallow glass or ceramic dish. Add the chicken and stir to coat. Cover and set aside to marinate for 30 minutes.
2. Heat a chargrill pan on high heat. Drain chicken from marinade. Cook chicken for 2-3 minutes each side or until lightly charred and cooked through.
3. Meanwhile, blanch asparagus and snow peas in a large saucepan of boiling water until tender crisp. Refresh under cold running water. Drain well. Combine asparagus, snow peas, watercress and lentils in a large bowl.
4. For the dressing, combine all the ingredients in a small jug.
5. Divide chicken and asparagus salad among serving plates. Drizzle with the poppy seed dressing.