Asparagus and strawberry salad with chicken breast fillet

Ingredients for 4 servings:

• 1 kg asparagus, white
• salt and pepper
• 1 tsp lemon juice
• Sugar
• 2 chicken breast fillets, 175 g each
• 5 tbsp oil
• 500 g strawberries
• 1 romaine lettuce heart
• 30 g pine nuts
• 4 tbsp balsamic vinegar, lighter

Instructions

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

low-fat, delicious

Wash and peel the asparagus, and trim off any woody ends. Cut the asparagus diagonally into pieces and cook in boiling salted water with lemon juice and a pinch of sugar for about 8 minutes, then drain. Wash the meat, pat dry, and season with salt and pepper. Heat 1 tablespoon of oil in a pan. Brown the meat on both sides. Continue frying over low heat for about 10 minutes, turning occasionally. Wash, hull, and slice the strawberries. Clean, wash, and slice the romaine lettuce. Roast the pine nuts in a dry pan, then remove from the pan. Mix the vinegar with salt, pepper, and sugar, then stir in 4 tablespoons of oil. Stir in the pepper. Slice the meat. Toss the asparagus, strawberries, and lettuce with the vinaigrette. Arrange on a platter with the chicken pieces. Sprinkle with pine nuts.