Asparagus salad with chicken breast and coriander

Ingredients for 4 servings:

• 10 stalk(s) asparagus, white or green
• some sugar
• some salt
• 1 lemon slice(s)
• 2 chicken breasts, fried or grilled
• 4 tomatoes
• 2 bell peppers, red
• 2 stalk(s) Celery
• 2 spring onions
• 1 small bunch of coriander, fresh
• salt and pepper
• 1 dash of lemon juice
• 2 tsp rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel the asparagus and cook in gently boiling water with the sugar, salt, and lemon wedge for 10 minutes. Wash the cilantro, plucking and finely chopping the leaves. I recommend skinning the tomatoes and bell peppers, as this makes them easier to digest, and removing the strings from the celery. Cut all ingredients into sizeable pieces and mix with the spices and fresh cilantro. For the dressing, I use only salt, pepper, lemon, and rapeseed oil, as the cilantro adds a vibrant flavor. This recipe makes a delicious salad that’s perfect for any buffet. We serve it with toasted rye bread.