Lemon Pepper Chicken Salad With Garlic Croutons and Asparagus

Steps

1. oven to 200°C. Line two oven trays with baking paper. Alternatively preheat BBQ grill and hot plate to high (if using).
2. In a large bowl, toss diced ciabatta, beans, oil and garlic together. Season well with salt and pepper and place on prepared trays. Bake for 8–10 minutes, or until croutons are golden and crispy and beans are tender. Remove from oven and allow to cool for 5 minutes. Swap trays once during cooking. Alternatively, use BBQ hot plate to toast croutons (taking care they don’t burn) and beans (turning constantly).
3. While croutons and beans are cooking, prepare the rest of the meal. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. In same bowl used to toss croutons, place chicken, lemon pepper spice mix and a drizzle of olive oil. Season with salt and toss to coat well.
4. Prepare salad; in a small bowl, mix all dressing ingredients together and set aside; roughly chop lettuce; cut tomatoes into wedges; remove core and seeds from capsicum and roughly dice; place all on a large platter or in a bowl and toss with croutons and beans.
5. Heat a drizzle of oil in a large fry-pan on medium to high heat and cook chicken, in batches, for about 2 minutes each side, until golden and just cooked through. Alternatively use BBQ grill. Set aside, covered with foil to rest for 2–3 minutes then slice thickly. Toss dressing through salad just before serving.
6. Divide salad between plates and top with chicken.