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
Cuisine: Cusine

10 mins Prep

15 mins Cook

4 Serves

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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

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Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper. Lay Lilydale 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.

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