asparagus, artichoke, roasted red peppers, and grilled chicken breast fans on a bed of rocket salad with a grapeseed, fresh herb vinaigrette

Ingredients

½ onion, sliced finely
300 ml artichokes, quartered
Sea salt/ fresh cracked pepper
100 ml roasted red peppers, sliced
Small bunch asparagus, blanched
300 g. chicken breast, sliced
4 cups rocket salad (arugula)
1 lemon, juiced
2 cloves garlic, chopped
2 tbsp. Flat leaf parsley, chopped
2 tbsp. Extra virgin olive oil
pinch red chilli flakes

Vinaigrette
50 ml (¼ cup) grapeseed oil
2 tbsp. Red wine vinegar
Sea salt/ fresh cracked pepper
1 tbsp. Fresh basil, chopped
1 tbsp. Ginger, chopped
½ lemon, juiced
1 tsp. Grainy Dijon

Method

• In a bowl put sliced chicken strips, 2 tbsp. Olive oil, sea salt, pepper, chillies, lemon juice, garlic and parsley, toss and let marinate for 30 minutes in the fridge. Turn a couple of times
• Prepare the vinaigrette; simply combine all the ingredients together, whisk and put aside
• In a small pot of salted, boiling water place the asparagus spears in for 30 seconds, drain and shock in ice water to stop cooking. Drain and put aside
• Preheat the grill/ bbq. Rub oil over grill with cloth or paper towel to season. Place chicken fans on grill and cook until down turning occasionally. Put aside
• In a large bowl put rocket salad, artichokes, peppers, asparagus, onions, and chicken. Season, and drizzle vinaigrette. Toss gently and portion onto 4 plates
  
  Serves 4.