Mesculin Salad with Chicken & Asparagus

Mesculin Salad with Chicken & Asparagus

Serves 4


  • 1 pkt Rainbow Fresh Mesculin Mix
  • 5 sprigs parsley
  • 1 tablespoon crushed black peppercorns
  • Pinch salt
  • 1/2 onion, roughly chopped
  • 3 skinless chicken breast fillets (* See Tip)
  • 1 bunch asparagus, woody ends trimmed
  • 3-4 spring onions, sliced diagonally
  • 1 lime
  • 1 pkt Fresh Coriander


  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 2 small red chillies, seeds removed & finely chopped
  • 2 tablespoons brown sugar
  • 1/2 red onion, finely chopped


Half fill a large saucepan with cold water, then add parsley, peppercorns, onion and salt. Bring to the boil, then reduce heat to simmer, add chicken and cook, covered, for 25 minutes oruntil cooked through. Turn off heat and leave chicken in water until cool. Drain the chicken and shred into chunky pieces.

Blanch asparagus in salted boiling water until cooked for 2 minutes. Drain and refresh under cold water, then drain again.

Place all the ingredients for the dressing in a screw top jar and shake well until the sugar is dissolved.

Arrange mesculin salad in a large bowl and top with asparagus and shredded chicken. Add the spring onions and coriander.

Pour dressing over the salad and serve with lime wedges.
* Handy Tip - Purchase a cooked chicken from the Deli section and shred the breast meat.




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