Asparagus and Strawberry Salad with Chicken Breast Fillet

Summary

Ingredients

• 1 kg asparagus, white
• salt and pepper
• 1 teaspoon lemon juice
• sugar
• 2 chicken breast fillet (s), 175 g each
• 5 tablespoon oil
• 500 g strawberries
• 1 romaine lettuce heart
• 30 g pine nuts
• 4 tablespoon balsamic vinegar, lighter

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Instructions

1. Wash and peel the asparagus, cut off the woody ends. Cut the asparagus diagonally into pieces and cook in boiling salted water with lemon juice and a pinch of sugar for about 8 minutes, drain.
2. Wash the meat, pat dry and season with salt and pepper.
3. Heat 1 tablespoon of oil in a pan. Fry the meat on both sides. Fry for about 10 minutes over low heat while turning.
4. Wash, clean and slice the strawberries. Clean and wash romaine lettuce and cut into pieces. Roast pine nuts in a pan without fat, remove.
5. Mix vinegar, salt, pepper and sugar, stir in 4 tablespoons of oil. Stir in pepper. Cut the meat into slices. Mix the asparagus, strawberries and lettuce with the vinaigrette. Arrange with pieces of chicken on a platter. Sprinkle with pine nuts.