chicken with asparagus salad

a greek salad
tags:
cooked, gluten free, paleo, salad, warm

how to make it

Pan fry chicken, turning over when it's half cooked.

Slice the mushroom, onion and tomato, chop the nuts, and add with the sultanas and pine nuts to a bowl.

Cut the asparagus spears in to thirds, then throw them in to the pan with the chicken a few minutes before it's ready.

Optionally you can dice the chicken into generous chunks before adding the mayo and oil, stirring the lot and serving warm.