With a brightly flavoured dressing and plenty of green veggies, this chicken salad recipe is full of flavour and colour.
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Combine the chicken, paprika, mint, 1 tbs olive oil, half the lemon zest and half the lemon juice in a large bowl. Set aside for 10 mins to develop the flavours.
Heat a barbecue or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. Thickly slice.
Meanwhile, cook asparagus, sugar snap peas and peas in a saucepan of boiling water for 2 mins or until tender. Refresh under cold water. Drain well.
Place the mustard, honey, vinegar, remaining oil and remaining lemon juice in a screw-top jar and shake until well combined. Season.
Arrange the rocket, fennel, radish and asparagus mixture on a serving platter. Drizzle with dressing. Top with chicken, blue cheese, reserved fennel fronds and remaining lemon zest. Season and serve with bread.
COOK. STORE. SAVE.
Got other cheese in the fridge, such as fetta or shaved parmesan? Use it in this recipe instead of the blue cheese.