1. Heat a medium frypan over medium to high heat and add 2 tbsp olive oil. Add chicken and cook on both sides until cooked through. Set aside to rest for five minutes then slice.
  2. To make the croutons, heat frypan over medium heat. Add 2 tbsp of olive oil, add bread and season with salt and pepper. Fry until golden and set aside.
  3. Place dressing ingredients into a blender and combine until smooth.
  4. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions. Add asparagus in the final minute of cooking time.
  5. Refresh pasta and asparagus under cold running water, drain and toss through 1 tbsp olive oil to coat and season with salt and pepper.
  6. To assemble the salad place lettuce leaves on a serving plate. Add pasta, asparagus, boiled eggs and chicken to the plate.
  7. Drizzle over the dressing and top with croutons, basil, spring onion, shaved parmesan and smoked almonds.
  8. Serve and enjoy with family and friends!

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