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Green and springy asparagus salad

Green and springy asparagus salad

Posted by Marie-Eve Maitland on 25th Apr 2015

With British asparagus taking prime spot on our supermarket shelves and local farm shops I thought I’d celebrate by sharing this simple salad of blanched asparagus with poached organic chicken.

The addition of poached chicken makes this salad a balanced and nutritious lunch or light supper…


  • 500ml chicken stock
  • 3 organic chicken breast fillets 
  • bunch of radishes, trimmed and sliced 
  • 1 fennel bulb, trimmed and thinly sliced 
  • 100g curly endive leaves 
  • 2 bunches of asparagus, trimmed and blanched 
  • grated hard goats cheese


  • 1 tbls Dijon mustard 
  • 2 cloves of garlic 
  • 2 tbls lemon juice 
  • 60ml olive oil 


  1. Place the dressing ingredients into a clean jam jar and shake until thoroughly mixed. 
  2. Poach the chicken in the hot chicken stock for around 10mins or until the chicken is cooked through. 
  3. Remove and slice. 
  4. Toss together the radish, fennel, endive and chicken in a bowl to combine. 
  5. Divide the asparagus between four plates, top with salad and spoon over the dressing. 
  6. Sprinkle with parmesan to serve.