Summer Coronation Chicken Salad

Steps

1. Bring a large pot of salted water to the boil. Bring a full kettle to the boil. Preheat BBQ grill to high (if using). Cook potatoes in pot of boiling water for about 20 minutes, until tender. Drain well and set aside. While potatoes cook, 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 two thin steaks.
2. Sprinkle chicken with first measure of coronation chicken spice mix, season and set aside. Heat a large, dry fry-pan on medium-high heat and cook almonds for about 2 minutes, turning often, until toasted. Set aside and return pan to heat with a drizzle of oil.
3. Cook chicken for about 2 minutes each side, until cooked through. Set aside to rest, covered, for about 5 minutes.
4. While chicken cooks, cut asparagus into 3cm lengths. Place in a heat-proof bowl with a pinch of salt and cover with boiling water. Set aside for about 2 minutes, until bright green and tender. Drain well then add to pot with potatoes.
5. Toss cooked potatoes and asparagus together with remaining salad ingredients and 2 tablespoons of coronation dressing. Mix well to combine and season to taste with salt and pepper. When chicken has cooled, roughly shred using two forks.
6. To serve, divide salad between bowls, top with coronation chicken and any resting juices and drizzle with remaining coronation dressing. Garnish with toasted almonds.