chicken with asparagus salad
- tags:
- cooked, gluten free, paleo, salad, warm
- asparagus
- brazil nuts
- Brookfarm macadamia oil infused w lemon myrtle
- cherry tomatoes
- chicken breast fillet
- mushrooms
- Norganics golden soy mayo
- pine nuts
- spanish onion
how to make it
Pan fry chicken, turning over when it's half cooked.
Slice the mushroom, onion and tomato, chop the nuts, and add with the sultanas and pine nuts to a bowl.
Cut the asparagus spears in to thirds, then throw them in to the pan with the chicken a few minutes before it's ready.
Optionally you can dice the chicken into generous chunks before adding the mayo and oil, stirring the lot and serving warm.