Irene's Grilled Thai Chicken & Asparagus Salad (gluten free)

This is a simple and delicious recipe using asparagus. Perfectly light, fresh and tangy thai chicken salad.

Serves 2


Chicken breasts 500g, sliced

1 teaspoon chilli flakes

Juice from 2 lemons

2 tablespoons of fish sauce

1 tablespoon of brown sugar

250g asparagus, trimmed & halved

½ telegraph cucumbers, sliced

½ punnet cherry tomatoes, halved


1. Place the chicken, chilli, lemon juice, fish sauce and sugar in a bowl and toss to combine.

2. Heat a frying pan over medium heat and add the chicken and marinade. Cook, covered, for 4 minutes, and stir through and cook for another 4 minutes, or until cooked through. Remove the chicken.

3. Meanwhile, cook the asparagus in boiling water for 4 minutes. Drain & rinse under icy cold water.

4. Toss the asparagus, cucumber, cherry tomato in a bowl. Top with the chicken and spoon over pan juices.

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