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Herb-crumbed chicken with asparagus, potato and egg salad
7 ratingsRate

Herb-crumbed chicken with asparagus, potato and egg salad

This fresh asparagus salad is the taste of spring. Try it with fish or steak, too.
Serves: 2
Time to make: 40 mins


Make it vegan: Omit the hard boiled eggs and use Orgran Vegan Easy Egg for the remaining egg. Replace the chicken with either strips of firm tofu, or Gardein Seven Grain Crispy Tenders.

Make it gluten free: Use gluten-free breadcrumbs and check ground spices are gluten free.

Make it low FODMAP: Only use the green tips of the spring onion, use gluten-free breadcrumbs, swap asparagus for fresh green beans (limit 75g per serve).

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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Photographer: Bryce Carleton
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