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Chicken and Asparagus Salad

Grilled Chicken & Asparagus Salad

By What’s For Dinner Frances

4 serves

4 serves

15 mins

15 mins

20 mins

20 mins

The Bare Bird Chicken Breast Fillet
The Bare Bird Chicken Breast Fillet


  • 500 grams The Bare Bird chicken breast fillet
  • 1 tablespoon olive oil
  • 1 bunch asparagus, woody ends trimmed, cut diagonally into 5cm lengths
  • 1 x small fennel thinly sliced ( keep fronds for decorating )
  • 4 x 5 radishes thinly sliced
  • 200g watercress or rocket
  • Handful of mint
  • 1/4 cup toasted walnuts


  • 5 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons organic apple cider vinegar
  • 1 1/2 tablespoons whole grain mustard
  • Salt / Pepper


  1. Preheat a barbecue or chargrill on high.
  2. Brush chicken breasts with oil and season with salt and pepper.
  3. Cook chicken on grill for 4 -5 minutes each side or until golden brown and just cooked though.
  4. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  5. Char your asparagus in a dry pan till al dente approx 2-3 min allow to cool , in the same pan toss your walnuts until toasted allow to cool.
  6. Make your vinaigrette by whisking together the vinegar & mustard then slowly whisk in the extra virgin olive oil.
  7. Season to taste with salt & pepper.
  8. While the chicken is resting place your watercress or rocket on a plate add your radish, asparagus , fennel & toasted walnuts.
  9. Slice your chicken breasts to the thickness of your preferred choice & arrange on top of your salad , finish with your mustard vinaigrette mint & fennel fronds .

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