Chicken and Asparagus Salad Recipe

Ingredients

• 600g Exceldor chicken breasts, boneless and skinless
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) honey
• 1 tablespoon (15 mL) Worcestershire sauce
• The juice and zest of 1 lemon
• 2 large garlic cloves, finely chopped
• Salt and pepper from the mill
• 500g casareccia pasta
• 325g mini asparagus with the tail removed, cut into 2 cm pieces
• Olive oil
• 1/2 lemon juice (about 15 ml)
• 1/2 cup (125 ml) parmesan
• 1/3 cup (80 ml) finely chopped fresh parsley
• 6 tablespoons (90 ml) mayonnaise (or more to taste)
• 1/2 c. (2.5 ml) Provence herbs
• The zest of 1/2 lemon