Vic Williams: Chicken and asparagus salad

Chicken and asparagus salad. Picture / Bradley Ambrose

Serves 4

2-3 single skinless chicken breasts
1/2 cup dry white wine
1 small onion, thickly sliced
1 sprig parsley
juice and slivered rind of 1 lemon
salt and pepper
20 spears asparagus
handful of rocket or similar small leaves
2-3 tomatoes, de-seeded and diced
1 tsp white wine vinegar
3 tbsps extra-virgin olive oil
handful of basil leaves, torn into small pieces
sea salt and cracked black pepper

Trim chicken breasts, wash and pat dry. Place wine, onion, parsley sprig, lemon rind and juice, plus squeezed lemon wedges, seasoning and a cup of cold water in a shallow pan and bring to the boil.

Add the chicken, then lower the heat to a very gentle simmer. Cover and cook until the chicken is just cooked, turning once. It should take no more than 5-7 minutes, depending on thickness.

Transfer the contents of the pan to a bowl and leave to cool in the cooking liquid.

Meanwhile, peel the asparagus, working downwards from a point 7-8cm below the bottom end of the flower tip. Snap each spear off where it breaks, trim and cut on an angle into 6cm lengths.

Bring a pan of salted water to the boil and cook the asparagus for 6-8 minutes, drain, then immerse in a bowl of iced water. Drain as soon as it cools and leave to reach room temperature.

Remove chicken breasts with a slotted spoon, with some of the lemon rind, and cut into finger-sized strips. Place in a bowl, add the vinegar, olive oil, sea salt, black pepper, torn basil and salad leaves.

Toss well, then fold in the asparagus and diced tomato. Serve with crusty bread.