Name: Chicken Breast Strips with Asparagus and Haloumi Salad
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 x 400g packets Lilydale Breast Strips; 1 cup frozen broad beans; 2 bunches asparagus, sliced diagonally; 100g snow pea sprouts; 2 radish, trimmed, thinly sliced; 1/2 cup basil leaves; 1/4 cup baby sorrel leaves; 1/4 cup raw sliced almonds; 180g haloumi, cut into wedges; Lemon dressing; 1/4 cup extra virgin olive oil; Juice of 1 lemon; 1 teaspoon brown sugar

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Preheat oven to 200°C or 180°C fan. Line a baking tray with baking paper. Lay Lilydale Breast Strips on prepared tray and bake according to packet instructions
Meanwhile, place broad beans and asparagus in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain. Peel beans, discarding skins. Place beans and asparagus in a large bowl with snow pea sprouts, radish, basil, sorrel leaves and almonds
Heat a non-stick frying pan over medium heat. Cook haloumi wedges for 2-3 minutes each side until golden
To make lemon dressing, mix together all ingredients. Add to salad with haloumi and toss to combine. Serve with Lilydale Breast Strips

Preheat oven to 200°C or 180°C fan. Line a baking tray with baking paper. Lay Lilydale Breast Strips on prepared tray and bake according to packet instructions
Meanwhile, place broad beans and asparagus in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain. Peel beans, discarding skins. Place beans and asparagus in a large bowl with snow pea sprouts, radish, basil, sorrel leaves and almonds
Heat a non-stick frying pan over medium heat. Cook haloumi wedges for 2-3 minutes each side until golden
To make lemon dressing, mix together all ingredients. Add to salad with haloumi and toss to combine. Serve with Lilydale Breast Strips

Preheat oven to 200°C or 180°C fan. Line a baking tray with baking paper. Lay Lilydale Breast Strips on prepared tray and bake according to packet instructions
Meanwhile, place broad beans and asparagus in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain. Peel beans, discarding skins. Place beans and asparagus in a large bowl with snow pea sprouts, radish, basil, sorrel leaves and almonds
Heat a non-stick frying pan over medium heat. Cook haloumi wedges for 2-3 minutes each side until golden
To make lemon dressing, mix together all ingredients. Add to salad with haloumi and toss to combine. Serve with Lilydale Breast Strips