The crisp flavours of this salad are just perfect for the warmer weather ahead, and using a ready roasted chicken saves you time in the kitchen.
- Cook the asparagus in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain well. Refresh under cold running water.
- Remove the chicken meat from the bones. Discard bones, skin and seasoning. Coarsely shred the chicken and place in a large bowl with the asparagus. Add the celery, and half the green shallot, tarragon and almonds. Gently toss until just combined. Taste and season with salt and pepper.
- Combine the mayonnaise, sour cream, lemon juice, vinegar, mustard and remaining tarragon in a bowl. Taste and season with salt and pepper. Add one-third of the mayonnaise mixture to the chicken mixture and toss to combine.
- Place lettuce in a large serving bowl. Top with the chicken mixture and drizzle with the remaining dressing. Sprinkle with the remaining green shallot and almonds to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set