Asparagus & Chicken Salad




A light, nutritious main meal or ideal as part of a buffet meal.



  • 2 tbsp olive oil
  • 2 tsp honey
  • 2 lean skinless chicken breasts
  • 2 bunches asparagus, trimmed
  • 1/2 red capsicum, cut into thin strips
  • 1/2 green or yellow capsicum, cut into thin strips.

Lemony Mayonnaise:

  • 1/2 cup mayonnaise
  • 1/2 cup non-fat plain yoghurt
  • Finely grated zest of 1/2-1 lemon



  1. Combine 1 tbsp of the olive oil with honey and brush mixture over chicken. Grill until golden brown on both sides and cooked through.
  2. Steam asparagus until just tender, about 4 minutes.
  3. Slice chicken thickly and arrange on a serving platter or individual serving plates with asparagus spears and capsicum strips.
  4. To prepare Lemony Mayonnaise: combine mayonnaise with non-fat plain yoghurt and the finely grated zest of 1/2-1 lemon.
  5. Top with and scatter with fine strips of lemon zest if desired.

Tip: Combining your favourite mayonnaise with non-fat yoghurt is the best of both worlds – you get the distinctive flavour of mayonnaise, but with much less fat.

Recipe by: Vikki Leng