This delicious recipe is not for the faint hearted. It’s especially good if you’re quite hungry but don’t want to gorge on a heavy meal. I invented it one afternoon when I was keen to have lots of greens but wanted more than a light salad.

 

Wendy's winter salad

Feta and vegetable salad

Ingredients
Asparagus tips
Chicken pieces
Feta cheese
Cherry tomatoes
Avocado
Lettuce leaves
Butter (1 cube)
Method
  1. I suggest using chicken thights for your pieces as they are soft and fry easily. Cut them up into medium sized chunks, season with salt and a little cayenne pepper and fry until golden and cooked through.
  2. Griddle your asparagus tips in a hot pan and drizzle them with butter before you set them aside.
  3. Cut your feta cheese into medium sized chunks and slice up your avocado.
  4. Take a plate or a bowl to lay out your lettuce leaves and pile on your ingredients one after another.
How much food you use is up to you – this recipe is flexible and depends on your favourites and how many you are preparing for. You can use any lettuce leaves but I recommend strong tasting rocket and mustards.
The juicy chicken and moist asparagus means that you can opt to eat this salad without a vinagarette or dressing.
Try it out and let me know what you think!