Asparagus and Chicken salad
35 min
All Year

A light, nutritious main meal or ideal as part of a buffet meal.

Tip: Combining your favourite mayonnaise with non-fat yoghurt is the best of both worlds – you get the distinctive flavour of mayonnaise, but with much less fat.


  1. Combine 1 tbsp of the olive oil with honey and brush mixture over chicken. Grill until golden brown on both sides and cooked through.
  2. Steam asparagus until just tender, about 4 minutes.
  3. Slice chicken thickly and arrange on a serving platter or individual serving plates with asparagus spears and capsicum strips.
  4. To prepare Lemony Mayonnaise: combine mayonnaise with non-fat plain yoghurt and the finely grated zest of 1/2-1 lemon.
  5. Top with and scatter with fine strips of lemon zest if desired.

A modern variation: Grill, BBQ or use your hotplate skillet to cook all of the vegetables and chicken.  Slice when cooked and present on a large platter.

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