Chicken and Egg Spring Salad

Serves 2

Chicken and Egg Spring Salad Photo: Lauraine Jacobs

Ingredients

• 1 cup leftover roast chicken, sliced
• 1 cup boiled potato chunks
• 2 cups leafy greens, washed and dried
• A few asparagus spears, blanched
• 2 eggs, hardboiled and chopped
• Herb flowers from the garden
• For the dressing:
• 2 limes, juice and zest
• 6 tbsps olive oil
• 1 tsp Dijon mustard
• Salt and pepper
• Small pinch of sugar

Method

Arrange the chicken, potatoes, and the asparagus on top of the leaves.

Scatter over the chopped egg and decorate with the herb flowers.

Make the dressing by shaking the lime juice and zest, olive oil, mustard, salt, pepper and sugar together in a little jar.
When about to serve the salad, drizzle the dressing over everything. 

Serve at once.