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.
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.