Deli chicken salad

Tamara West

A simple salad enhanced by using plenty of fresh herbs.

Dressing

2 Tbsp	Capers, drained from brine and chopped
½	Limes, zest and juice
1 clove	Garlic, crushed
2 Tbsp	Extra virgin olive oil
1 Tbsp	Flat leaf (Italian) parsley, chopped
1 Tbsp	French tarragon, chopped, if available or use snipped chives

Salad

500 g	Baby potatoes (Main)
250 g	Asparagus, trimmed, halved lengthwise and cut into 3cm lengths
1	Cooked chicken (Main)

Directions

1. Place the lime zest and juice, capers and garlic in a small bowl.
2. Whisk in the olive oil, then the herbs. Season with salt & freshly ground black pepper.
3. Alternatively, place all ingredients in a clean screw-top jar and shake well before using.
4. Cook the baby potatoes in lightly salted boiling water until just tender, about 15 minutes, then drain well.
5. Cut in half, place in a large bowl and pour over the dressing.
6. Steam the asparagus until bite tender. Remove and place in with the cooked potatoes.
7. Remove the skin and bones from the cooked chicken and pull the meat into even-sized pieces (shreds), ones that are easily eaten with a fork.
8. Toss chicken through the potatoes and asparagus and serve with a green salad.