A chicken salad like this one is a great way to extend cooked chicken to feed a crowd. Serve as an all-in-one main course or as a centrepiece to the table.
|150 g||Baby spinach|
|2 Tbsp||Sesame seeds|
- Remove chicken flesh from bones. Discard the skin and bones. Shred or slice chicken flesh into bite-sized pieces.
- Cook quartered asparagus in boiling, salted water for two minutes, then drain and rinse under cold water to cool.
- Drain well and place in a large salad bowl with the remaining salad ingredients (cut into strips), except the sesame seeds.
- In a small bowl, whisk dressing ingredients together to combine. Pour dressing over salad and toss well. Serve scattered with the toasted sesame seeds.