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Chicken and asparagus salad
This chicken asparagus salad is an ideal choice if we wish to make a quick dish that is rich in flavors but poor in calories. The perfect match of the mellow pear balsamico velvet and the thistle oil renders this salad absolutely unique.
Production
01
Cut the chicken breast into cubes and then braise it in half a liter of bubbling chicken or vegetable broth.
02
Peel the white asparagus, snipping off the woody ends, and then get it blanched in medium hot water for 7-8 minutes. When it is done, cut the sticks into 3 cm long pieces.
03
Pour the pear balsamico velvet in a small, closeable jar, and add the salt and the pepper, allowing time for the salt crystals to melt. Add the thistle oil and finally, the mustard. Close the jar and shake it well to help the ingredients blend properly.
04
Place the asparagus, the spinach leaves and the chicken in a mixing bowl. Pour on the dressing, toss it together and serve it right away.
Ingredients
3
tbs
1
tbs
1
ts
200
g
chicken breast
350
g
asparagus
500
ml
chicken or vegetable broth
70
g
spinach
1
pinch
1
pinch