Maggie Beer

Chicken, Asparagus and Lentil Salad

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Step 1: Combine the Verjuice, water, oil, leek, thyme, rosemary, bay leaves and peppercorns in a saucepan over high heat; bring to a rapid simmer. Season the chicken breast, then add to the pan, skin-side down. Reduce heat to medium; cover and cook for 2 minutes, then turn them and cook for 2 minutes. Remove pan from heat; cover for 30 minutes. Slice the chicken thinly.

Step 2: Meanwhile, cook lentils in a large saucepan of boiling water for 25 minutes or until just tender; drain.

Step 3: Cook asparagus in a medium saucepan of boiling salted water for 2 minutes or until just cooked through. When cool enough to handle, slice in half lengthways.

Step 4: DRESSING: Place ingredients in a small bowl and whisk to combine; season to taste.

Step 5: Place lentils, chicken, asparagus, onion, parsley, rocket, and dressing in a large bowl; toss to serve.

Maggie's tip: Suitable to freeze, not suitable to microwave.


  1. 250ml 1 cup Verjuice
  2. 250ml 1 cup water
  3. 350g 1 medium leek chopped coarsely
  4. 5 sprigs lemon thyme
  5. 1 sprig rosemary
  6. 340g 2 bunches asparagus
  7. 100g 1 small red onion finely diced
  8. 1/2 cup flat leaf parsley coarsely chopped
  9. 1/2 bunch rocket


  1. 2 tbspn crème fraîche
  2. 1 tbspn lemon juice
  3. 1 tbspn lemon thyme leaves chopped

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