Ingredients
- 12 medium-sized boneless and skinless chicken thighs (or 4 breasts, if preferred)
- 24 asparagus spears
- 1 cup of blanched (skinless) almonds
- 1 bunch of large-leaf rocket
- 2 eschalots
- 1 cup of roughly chopped flat-leaf parsley
- 6 tbsp of apple cider vinegar
- 8 tbsp of extra virgin olive oil
- salt and freshly ground pepper
Method
As a main course for four people, you'll need 12 medium-sized boneless and skinless chicken thighs (or 4 breasts, if preferred), grilled or pan-fried. Allow them to cool, then slice into bite-sized pieces.
Trim 24 asparagus spears and plunge them into boiling salted water for a minute or so, drain and cool before cutting into bite-sized lengths.
Place a cup of blanched (skinless) almonds on a roasting tray and place in a preheated 170C oven for 10-12 minutes until they are lightly golden. Cool and then roughly chop half, leaving half whole.
Place chicken, asparagus and almonds in a large mixing bowl with a good bunch of chopped large-leaf rocket, 2 finely sliced eschalots and a cup of roughly chopped flat-leaf parsley.
Dress with 6 tablespoons of apple cider vinegar, 8 tablespoons of extra virgin olive oil, salt and freshly ground pepper, and serve.
