Spring Chicken with Asparagus and Potato Salad

Steps

1. Bring a large pot of salted water to the boil. Preheat BBQ hot plate to medium-high (if using). Cook potatoes in pot of boiling water for about 15 minutes, until tender. While potatoes cook, remove woody ends from asparagus, slice in half lengthways and set aside.
2. When potatoes have 3 minutes cook time remaining, add asparagus and corn to pot with potatoes and cook for final 3 minutes, until tender. Drain well and return to pot.
3. While potatoes cook, pat chicken dry with paper towels. Add all spring chicken ingredients to a large bowl, season with salt and pepper and toss to coat. Heat a drizzle of oil in a large fry-pan on medium heat.
4. Cook chicken for about 4 minutes each side (depending on thickness), or until just cooked through. Remove from pan and set aside, covered with foil, to rest. Season with salt before slicing thickly. Toss chicken through any resting juices.
5. Thinly slice spring onion and add to pot with drained potatoes, along with herbed aioli and spinach. Gently toss to combine and season to taste with salt and pepper.
6. To serve, divide asparagus and potato salad between plates, top with spring chicken and sprinkle with toasted almonds.