Grilled Chicken Asparagus Mint And Chilli Salad

Directions

1. Salad greens (lambs lettuce rocketwatercress)
2. Place the 8 pcs of chicken in a bowl and pour over 2 tbsp extra virgin olive oil 1 tbsp lemon juice and half of the minced red chilli.
3. Turn to coat and leave for 12 hrs to marinade.
4. Shortly before serving season the chicken with salt and pepper then place under a preheated grill for 46 min on each side (depending on thickness) till cooked through.
5. Meanwhile cook the asparagus in boiling salted water for 23 min or possibly unti just tender (again this will depend on thickness) then refresh briefly under running cool water.
6. Place the salad greens in a large bowl and add in the roughly torn mint leaves.
7. In a screw top jar shake together 3 tbsp extra virgin olive oil 1 tbsp lemon juice the remaining chilli and plenty of salt and pepper.
8. To serve toss the dressing through the salad top with the hot asparagus and the grilled chicken.
9. Serve at once.
10. If the weather looks good barbecue the chicken instead: it will need about 57 min each side depending on thickness.
11. Serves 4