Chicken And Prawn Salad With Sweet Chilli Dressing And Lemon Aioli - cooking recipe

Ingredients

2 chicken breasts or 12 chicken thigh fillets
12 prawns, cooked
12 asparagus spears, cooked
snow peas, uncooked and shredded
LEMON AIOLI
4 -6 cloves garlic, crushed
2 egg yolks
1 teaspoon prepared mustard
2 tablespoons white wine vinegar
250 ml olive oil
2 lemons, juice of

Preparation

Combine the crushed garlic, mustard, egg YOLKS, vinegar and the lemon juice together.
Mix well (I find a handheld blender just great for this!).
Slowly add the olive oil in a steady stream as you continue to stir or blend.
Season with salt and thin with a little hot water- if the consistency is too thick.
NOTE: the consistency should to be like that of cream.
Fry, barbecue or grill the chicken.
Slice the chicken breasts (or chicken thigh fillets) thinly.
Mix through the salad leaves with the prawns, asparagus, shredded snowpeas, chopped spring onions, parsley and halved cherry tomatoes.
Dress with some Sweet Chilli Dressing.
Divide evenly between 4 bowls.
Drizzle over the top with the Lemon Aioli and serve.