Free Healthy Recipe - Balsamic Mushroom, Chicken & Asparagus Salad

Dairy free, Low carbohydrate, Wheat Free

Low in carbohydrate but filling at the same time, this meal is easy to prepare and quick to cook, making it a good dinner option. If serving at lunchtime you might want to add some fresh or toasted sourdough slices to make it more substantial.

2 bunches asparagus, trimmed and cut diagonally into 8cm pieces
2 tbsp olive oil
500 grams chicken breast fillets, trimmed and cut into 1cm thick slices
sea salt to taste
pepper to taste
400 grams mushrooms, quartered
150 grams baby spinach leaves, washed and dried
parmesan cheese freshly shaved to serve

Cook asparagus in a large frying pan of simmering water for 2-3 minutes or until just tender. Drain, refresh in cold water and place onto paper towel.

Season chicken with salt and pepper. Wipe the frying pan with paper towel to dry. Add oil to pan and heat over medium-high heat until hot. Add chicken and cook, turning occasionally, for 3-4 minutes or until almost cooked through. Using a slotted spoon, remove to a plate and set aside.

Increase heat to high, add mushrooms and cook, turning occasionally, for 2-3 minutes or until just tender. Add chicken and asparagus and toss gently to combine. Add balsamic vinegar, stir well to combine and cook for 30 seconds.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 15 mins
Ready in: 30 mins

Suitable for:
Dinner, Lunch, Salad
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Nutritional Information - Per Serve
Kj 1293 kj
Calories 309 kcal
Fat 17.6 g
Saturated Fat 4.3 g
Total Carbohydrate 3 g
Total Protein 33.4 g
Fibre 3 g

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