Chicken Breast Strips with Asparagus & Haloumi Salad

10 mins Prep
15 mins Cook
4 Serves
  • 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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  1. 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.
  2. 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.
  3. Heat a non-stick frying pan over medium heat. Cook haloumi wedges for 2-3 minutes each side until golden.
  4. 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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