NZ Woman's Weekly

Seared asparagus, chicken and brown rice salad

Seared asparagus, chicken and brown rice salad
  • Meal Type

    Chicken
  • Servings

    4
  • Courses

    Dinner

Add a sprinkle of toasted almonds and the goodness of brown rice and you have the perfect lunch. Barbecue the chicken and asparagus for a rustic summer salad.

  • 1 cup brown rice
  • 2 bunches asparagus, trimmed
  • 500g chicken breast or fillets, sliced
  • Fresh thyme and parsley, chopped
  • ½ cup olive oil
  • 1 tsp wholegrain mustard
  • 1 tbsp liquid honey
  • ¼ cup lemon juice
  • ½ cup dried apricots, sliced
  • ¼ cup toasted almonds, sliced
  • 2 handfuls baby spinach, mesclun or rocket

1 Cook the rice according to packet directions, drain and allow to cool. Blanch the asparagus in boiling water for a few minutes then drain, toss with a tbsp of oil and sear in a heated pan until tender.

2 Combine the chicken strips with 2 tbsp of the oil, a sprinkle of the herbs and season well.

3 Reheat the grill pan and sear the chicken strips for about 4-5 minutes each side until golden and cooked through, then set aside.

4 Combine remaining oil, mustard, honey and lemon juice in a jar and shake well. In a large bowl, combine brown rice, green leaves, apricots and almonds, with the remaining herbs, asparagus and chicken and toss with dressing.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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