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Chicken with Warm Tomato, Asparagus and Olive Salad

image :  Chicken with Warm Tomato, Asparagus and Olive Salad

Ingredients

  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 3 skinless, boneless chicken breasts, each cut into 5 strips
  • salt and freshly ground pepper
  • Warm, Tomato, Asparagus and Olive Salad

  • 1 tablespoons olive oil
  • 4 garlic cloves, minced
  • 12 to 16 medium, ripe, vine-ripened tomatoes, coarsely chopped
  • 12 sun-dried (or Kalamata) olives, pits removed and coarsely chopped
  • 2 lbs (1 kg asparagus), trimmed and cut into lengths
  • 1 tablespoon sweet chili sauce
  • 2 teaspoons balsamic vinegar
  • salt and freshly ground black pepper
  • 540ml can white beans, rinsed and drained (or 2 cups cooked white beans)
  • 1/3 cup chopped fresh flat-leaf parsley
  • parmesan cheese shavings for serving

Directions

Heat the oil and butter in a large frying pan over medium high heat. (Or, heat a greased grill pan or barbecue to medium high.) Cook the chicken for about 3 minutes each side or until tender and no longer pink.

To make the warm tomato, asparagus and olive salad, heat the oil and garlic in a large frying pan over medium heat; cook for about 2 minutes or until the garlic is fragrant.  Add the tomatoes, olives, asparagus, chili sauce, vinegar and salt and pepper. Cook, stirring occasionally, for about 8 minutes or until tomatoes are softened and the asparagus are crisp and bright.

Stir in the beans and parsley and cook for about 2 minutes or until hot. Sprinkle with parmesan shavings.

Serves 6.