Chicken Breast & Asparagus Salad With Zesty Lemon Dressing

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your diced chicken with a very generous pinch of salt and pepper and cook for an initial 4-5 min

(Doubled your protein? Use 2 pans!)

Meanwhile, slice your waxy potatoes in half

Add the halved potatoes to a heatproof bowl, cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave for 4-8 min or until the potatoes are fork-tender

While the potatoes are cooking, trim the woody ends off your asparagus

Tip: Alternatively, bend the woody ends of the asparagus until they snap!

Chop your tomato[es] into wedges

After the chicken has had an initial 3-4 min, add the trimmed asparagus to the pan

Cook for 4-5 min further or until the chicken is cooked through (no pink meat!) and the asparagus is tender – this is your pan-fried chicken & asparagus

Combine your mayo and your wholegrain mustard in a large bowl with the juice of half your lemon[s] (you'll use the rest later!), a generous drizzle of olive oil and a generous pinch of salt – this is your zesty dressing

Cut the remaining lemon into wedges

Wash your salad and pat dry with kitchen paper

Add the pan-fried chicken & asparagus to the bowl with the zesty dressing along with the cooked potatoes and tomato wedges

Give everything a gentle mix – this is your chicken & asparagus salad