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Grilled chicken, asparagus, blueberry and ricotta salad recipe

A fresh and tasty chicken salad, brought to life with the juicy burst of blueberries.

Grilled chicken, asparagus, blueberry and ricotta salad recipe

Serves: 4


Nothing beats using your own fresh produce or materials around the house.
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  • Dressing
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    What to do

  • 1. Slice the chicken into thin strips. Drizzle with oil and season with salt and pepper.

  • 2. Preheat a frying pan over medium heat and cook for strips for 2 minutes on each side, or until golden brown and cooked through. Transfer onto a plate and set aside.

  • 3. Cut the asparagus in half and cook in a saucepan of boiling water for 30 seconds, or until just tender. Drain and plunge into a bowl of iced water to refresh. Drain.

  • 4. To make the dressing, combine the vinegar, maple syrup and mustard in a small bowl. Gradually whisk in the oil and season with salt and pepper.

  • 5. Combine the chicken, asparagus, rocket, blueberries, ricotta and hazelnuts in a large bowl. Add the dressing and toss to coat.

  • Find more delicious blueberry recipes at

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