Fruity asparagus and chicken salad

Ingredients for 2 servings:

• 1 bunch of green asparagus
• 1 small head of romaine lettuce
• 400 g strawberries
• 150 g grapes
• 50 g pine nuts
• 2 chicken breast fillets
• 5 tbsp yogurt
• 1 tbsp honey
• 1 tbsp, leveled mustard
• some olive oil
• some balsamic vinegar
• some salt and pepper
• some paprika powder

Instructions

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

colorful and tasty and very filling

Peel and cook the asparagus for about 5-15 minutes, removing the heads from the water. Once it has cooled slightly, cut into bite-sized pieces. You can also cut the pieces beforehand and then add the heads to the boil for 5 minutes so they don’t get too soft. Brown the chicken fillet and season with salt, pepper, and paprika. Cut the cooked chicken breast into strips. Chop the lettuce and strawberries, and if using, the grapes. Briefly toast the pine nuts in a dry pan over high heat. For the sauce, mix together the yogurt, honey, mustard, oil, balsamic vinegar, salt, and pepper. In a bowl, mix the lettuce, strawberries, grapes, pine nuts, and asparagus (except for the heads) with the sauce. Then serve the salad on plates and garnish with the asparagus heads and chicken.