Chicken Breast Strips with Asparagus & Haloumi Salad

Name: Chicken Breast Strips with Asparagus & Haloumi Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 x 400g packets Lilydale Breast Strips; 1 cup frozen broad beans; 2 bunches asparagus, sliced diagonally; 100g snow pea sprouts; 2 radish, trimmed, thinly sliced; Â½ cup basil leaves; Â¼ cup baby sorrel leaves; Â¼ cup raw sliced almonds; 180g haloumi, cut into wedges; Â¼ cup extra virgin olive oil; juice of 1 lemon; 1 teaspoon brown sugar

10 mins Prep

15 mins Cook

4 Serves

Home > Recipes > Chicken Breast Strips with Asparagus & Haloumi Salad

Copy Link

Save

2 x 400g packets Lilydale Breast Strips
1 cup frozen broad beans
2 bunches asparagus, sliced diagonally
100g snow pea sprouts
2 radish, trimmed, thinly sliced
½ cup basil leaves
¼ cup baby sorrel leaves
¼ cup raw sliced almonds
180g haloumi, cut into wedges

lemon dressing

¼ cup extra virgin olive oil
juice of 1 lemon
1 teaspoon brown sugar

Clear selections

Copy to clipboard

Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper. Lay Lilydale Chicken Breast Strips on prepared tray and bake according to on pack instructions.
Meanwhile, place broad beans and asparagus in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain. Peel beans, discarding skins. Place beans and asparagus in a large bowl with snow pea sprouts, radish, basil, sorrel leaves and almonds.
Heat a non-stick frying pan over medium heat. Cook haloumi wedges for 2-3 minutes each side until golden.
To make lemon dressing, mix together all ingredients. Add to salad with haloumi and toss to combine. Serve with Lilydale Breast Strips.

Related recipes

30 Mins