Grilled chicken, asparagus and orange salad

Cooking Meat Grilled chicken, asparagus and orange salad

This grilled chicken salad has to be the new go-to recipe for summer.

Lables: Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat a chargrill pan over medium heat. Peel tough outer layer from leeks, then brush lightly with extra oil. Chargrill, cut-side down first, for 5 minutes each side or until charred and tender. Lightly brush asparagus with extra oil, then chargrill, turning, for 5 minutes or until tender. Brush wrappers with a little water, then a little extra oil. Chargrill, in 2 batches, for 1 1/2 minutes each side or until crisp and golden.
  2. Lightly brush chicken with extra oil, season with salt and pepper, then chargrill for 4 minutes each side or until cooked through.
  3. Whisk garlic, juice and oil in a large bowl, then season. Cut leeks into 4 widthwise, asparagus in half and chicken into strips, then add all to bowl with chillies, lettuce, orange segments and dill. Toss gently to combine.
  4. Scatter wonton crisps with salt and divide among bowls with salad to serve.

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3 leeks, trimmed, halved lengthways
60ml extra virgin olive oil, plus extra, to brush
2 bunches asparagus, trimmed
8 wonton wrappers
600g chicken thigh fillets, each cut into 3 pieces
2 cloves garlic, crushed
60ml lemon juice
2 long red chillies, thinly sliced
1/2 small iceberg lettuce, torn
2 oranges, segmented
1/2 cup dill sprigs

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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