NZ Woman's Weekly

Seared asparagus, chicken and brown rice salad

Seared asparagus, chicken and brown rice salad
  • Meal Type

  • Servings

  • Courses


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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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