Lunch

Asparagus, chicken, egg and new potato salad with herb dressing

This light and fresh asparagus, chicken, egg and new potato salad is perfect for a quick workday lunch or on the side at a barbecue. Serve with our delicious herb dressing for extra zing.
Asparagus, chicken, egg and new potato salad with herb dressing
2
20M
10M
30M

Ingredients

Herb dressing

Method

1.Cut any larger potatoes in half so that they are all roughly the same size. Place potatoes in a pot with a good pinch of salt, cover with water and bring to the boil. Cook for about 10 minutes or until just tender. Add asparagus to pot for the last 1-2 minutes of cooking time to lightly cook until bright green.
2.Combine all herb dressing ingredients in a blender or crush together in a mortar and pestle. Season to taste with salt and pepper.
3.Drain potatoes and asparagus and toss with red onion, capers, chicken and three-quarters of the herb dressing.
4.Arrange salad leaves on plates, top with potato mixture and egg halves. Spoon remaining dressing on top and season with freshly cracked black pepper.

Related stories