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Lamb's lettuce with chicken breast, asparagus, mushrooms and mozzarella

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Ingredients for 2 servings:

  • 4 stalk(s) asparagus, green, sliced
  • 5 spring onions, in rings
  • 5 mushrooms, sliced
  • 1 mozzarella, diced
  • 150 g lamb’s lettuce, washed
  • 400 g chicken breast fillet(s), cut into cubes
  • 2 tbsp raspberry vinegar
  • 2 tbsp olive oil
  • 1 tbsp mustard
  • 3 tsp honey, liquid
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

For the dressing, whisk together the raspberry vinegar, oil, mustard, and honey, then season with salt and pepper. Cook the asparagus in a pan until al dente, season with salt, remove from the pan, and set aside. Fry the chicken breast in the pan, season with salt and pepper. Combine the asparagus, spring onions, mushrooms, mozzarella, lamb’s lettuce, and chicken breast fillet. Add the dressing and mix well again. Transfer to a plate and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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