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Poached Chicken Salad with Asparagus, Feta, and Honey Mustard Dressing
By Anjelica Alanne
Poached Chicken Salad with Asparagus, Feta, and Honey Mustard Dressing
In this recipe
Nanna Kerrie never goes camping without her Honey Mustard Dressing
Preparation time:
5 mins
Cooking time:
15 - 18 mins
Serves:
6
Ingredients

 


  • 2 litres chicken stock
  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 2 bunches asparagus, ends removed
  • 2 big handfuls rocket
  • ½ bunch mint
  • 1 punnet cherry tomatoes, halved
  • ½ cup risoni pasta, cooked
  • ¼ cup pine nuts
  • 4 tablespoons Beerenberg Honey Mustard Dressing
  • 120g Feta, crumbled

Method:

Place the chicken stock in a large saucepan and bring to the boil. Turn the heat down to a simmer and add the chicken breast. Cook for 15-18 minutes, or until cooked through. Remove the chicken breast from the stock and set aside to cool. Once cooled, shred the chicken into large pieces.

Heat a large frypan over medium heat and add the olive oil. Add the asparagus and cook for 3 minutes, stirring occasionally. Remove the asparagus from the pan and place on a large serving plate.

In a large bowl, mix the shredded chicken, rocket, mint, cherry tomatoes, risoni, pine nuts, and Beerenberg Honey Mustard Dressing. Place the salad mix on top of the asparagus and top with the crumbled feta to serve.