350g chicken breast meat, skinless
12 asparagus spears, trimmed and halved
1 ½ medium avocados, sliced
80g baby spinach
½ cup fresh basil leaves, torn
150g broccoli, trimmed, cut into florets
1 head of cos lettuce
150g frozen peas
100g snow peas, trimmed
13 wholemeal Mountain Bread slices (25g each), cut into quarters and baked until crispy
Lime juice, salt and pepper, to season and taste
1 tsp Dijon mustard
1. Grill the chicken. Once cooked set aside to slightly cool then cut into strips.
2. Boil broccoli and asparagus for 2 minutes. Add the snow peas and peas. Cook for 1-2 minutes. Drain and refresh under cold water.
3. Cut lettuce and combine with spinach, half the basil, broccoli mixture and avocado. Season with lime juice, salt and pepper, Dijon mustard and gently toss.
4. Top salad mix with chicken strips and remaining basil and serve with crunchy Mountain Bread.
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