Grilled Chicken Salad

• 1 tsp extra virgin olive oil
• 4 skinless chicken thighs
• 1 bunch asparagus, trimmed
• 2 tbsp Dijon mustard
• 1 lemon, zest and juice
• 100ml crème fraiche or buttermilk
• 2 large handfuls of lettuce leaves of your choice
• 1 red apple, diced into small 2cm pieces
• 2 x 10cm sticks of celery, diced into 2cm pieces
• 3 sprigs of tarragon and parsley, leaves picked
• 1 large handful of walnuts, toasted
• Salt and pepper

Perfectly grilled chicken and asparagus on a bed of salad leaves, apples, feta and walnuts dressed in creamy mustard dressing makes this the perfect summer go-to salad. Grilling made easy thanks to the Easy Fry and Grill 2-in-1 air fryer. Recipe created by Tefal brand ambassador, Justine Schofield. #EasyFry

Remove the chicken from the fridge at least 30 minutes before cooking. Drizzle over extra virgin olive oil and season with salt and pepper.

In the meantime, insert grill plate into the basket of the EasyFry and Grill. Select the GRILL setting and allow to preheat at 200C for 15 minutes. Place chicken in the basket on the grill plate and cook for 3-4 minutes on each side or until cooked through and lightly charred. Remove chicken and rest then add the asparagus and grill for 2 minutes.

Prepare the dressing by whisking together mustard, lemon zest and juice and crème fraiche or buttermilk. Season the dressing with salt and pepper.

To assemble the salad, toss together the lettuce leaves, apple, celery, herbs and walnuts.

Roughly chop the chicken and cut the grilled asparagus into thirds then add to the salad. Pour dressing over salad and toss.