Chicken salad with peas, mushrooms, asparagus and mandarins

Ingredients for 4 servings:

• 600 g chicken breast
• 1 tbsp vegetable oil for frying
• 400 g mushrooms, from the can
• 150 g peas, from the can
• 175 g mandarin orange(s), from the can
• 200 g asparagus, from the jar
• 1 small bunch of parsley
• 5 tbsp salad mayonnaise
• 5 tbsp yogurt
• 1 tbsp balsamic vinegar, lighter
• some salt and pepper
• some curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pat the chicken breast dry, cut into cubes, season with salt and pepper, and fry in a pan with a tablespoon of vegetable oil, first until hot and then simmer over low heat until just cooked through. Drain the peas and mushrooms and let them drain well. Drain the asparagus, let them drain well, and cut into bite-sized pieces. Drain the mandarins and reserving the juice. Wash the parsley, spin it dry, and roughly chop it. Mix the mayonnaise, yogurt, and mandarin orange juice into a salad dressing and season with pepper, salt, curry powder, and balsamic vinegar. Now carefully combine all the ingredients with the salad dressing in a bowl and season again with pepper and salt.