Roast chicken and asparagus salad

Deur Herman Lensing, SARIE KOS Lente 2010

Foto’s: Donna Lewis Galery

(4 to 6 portions, 30 minutes)

45 ml butter
4 chicken breasts (500 g), cut into large pieces
juice of 1 lemon
6 eggs
120 g salad leaves of your choice
100 g fresh asparagus, immersed in boiling water for 5 minutes
salad dressing of your choice
salt and freshly ground black pepper

Heat butter in a medium-sized frying pan. Fry chicken breasts for about 5 to 8 minutes on each side, or until golden brown and cooked. Squeeze lemon juice over chicken and set aside. Bring a pot of water to the boil. Line 6 cups with clingfilm and spray with non-stick spray. Break 1 egg into each cup. Take overhanging clingfilm and fold over eggs, until closed. Tie firmly. Immerse in boiling water and poach for 3 to 5 minutes for a soft egg, or longer if you prefer. Place salad leaves, chicken breasts and asparagus on serving plate. Top with salad dressing. Remove cooked eggs from clingfilm and place on salad. Season well with salt and black pepper. Serve warm