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Warm asparagus, griddled chicken and feta salad with a red pepper and chilli dressing recipe

23 April 2012

What better way to welcome back the longer days than with a wonderful warm spring salad?

Asparagus chicken and feta salad
Asparagus chicken and feta salad

Cooking time

10 minutes




  • 1 bundle asparagus
  • 30ml olive oil
  • 350g chicken fillets, cut into strips
  • 100g feta cheese, crumbled
  • 8 cherry tomatoes, halved
  • 30ml olive oil
  • 15ml white wine vinegar
  • 1 clove garlic, crushed
  • 1 whole roasted red pepper, peeled and seeded
  • 30ml sweet chilli sauce
  • Sea salt and black pepper


  • Clean the asparagus and trim any white ends or peel with a vegetable peeler, then cut each spear in half and steam for 3 minutes.
  • Heat 30ml of the olive oil in a heavy-based frying pan and add chicken fillets. Cook for 2 minutes on each side until golden brown.
  • Meanwhile, put the dressing ingredients into a food processor and process until roughly blended.
  • Arrange asparagus, chicken, feta and cherry tomatoes in a large serving dish and drizzle with the red pepper and chilli dressing. Serve with warm bread or steamed new potatoes.

Nutritional information

Asparagus is a rich source of vitamins A and C, folic acid and dietary fibre. It also contains potassium and iron.

Our thanks to 'I'm in season' for permission to use this recipe


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