Arugula and asparagus salad with strawberries

Ingredients for 4 servings:

• 1 kg asparagus, white
• 1 kg asparagus, green
• 4 tbsp lemon juice
• 4 servings of chicken breast fillet(s), 125g each
• 4 tsp vegetable oil
• 125 ml vegetable stock
• 2 tbsp balsamic vinegar, white
• 1 tsp honey
• 400 g strawberries
• 400 g arugula
• 1 tbsp pepper, pickled green
• salt and pepper
• Sweetener, liquid

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

WW 3 P

Peel the white asparagus and cut it into pieces along with the green asparagus. Cook in salted water with 1 tablespoon of lemon juice for about 15 minutes, then let cool. Season the chicken fillets with salt and pepper and fry in 2 teaspoons of oil for about 8 minutes, then slice. Combine the vegetable broth with the vinegar, the remaining oil, and lemon juice. Stir in the honey and season with salt, pepper, and sweetener. Quarter the hulled strawberries, arrange on 4 plates with the arugula and asparagus, drizzle with the dressing, and top with chicken breast slices. Serve the salad sprinkled with green pepper.