1 barbecued chicken
120g baby spinach, washed, dried
1 large carrot, peeled, thinly sliced
4 green onions, thinly sliced
2 bunches asparagus, trimmed, cut into thirds
1 tablespoon sesame seeds, toasted (see notes)
50ml fresh orange juice
2 tablespoons tahini
- Remove flesh from chicken. Discard skin and bones. Shred chicken. Place into a bowl. Add spinach, carrot and onions.
- Half-fill a frying pan with water. Bring to the boil over medium heat. Add asparagus. Cook for 2 minutes or until just tender. Drain. Refresh under cold water.
- Make dressing Whisk together orange juice, tahini, and salt and pepper.
- 4.Add asparagus and dressing to chicken mixture. Toss to combine. Spoon into bowls. Sprinkle with sesame seeds. Serve.