Colorful chicken salad

Ingredients for 4 servings:

• 500 g asparagus, white, peeled
• Salt and pepper, black from the mill
• 3 tbsp lemon juice
• 2 tbsp sugar
• 1 tbsp butter
• 250 g lamb’s lettuce, sorted and washed
• 200 g raspberries, fresh, washed
• 400 g chicken breast fillet(s)
• 1 tbsp olive oil
• Paprika powder
• curry powder
• 1 tbsp mayonnaise, light
• 200 g low-fat yogurt
• 2 tbsp cream
• 1 bunch chervil, washed and chopped

Instructions

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

Fruity, light and a feast for the eyes

Cook the asparagus in water, salt, 1 tablespoon of lemon juice, sugar, and butter for 15-20 minutes. Then remove, drain well, and cut into bite-sized pieces. Divide the lamb’s lettuce among serving plates and arrange the raspberries and asparagus on top. Fry the chicken until golden brown and cooked through. Season with salt, pepper, paprika, and curry powder, and cut into finger-thick slices. Mix the mayonnaise with the yogurt and cream until smooth. Season the salad dressing with lemon juice, salt, pepper, and curry powder. Arrange the chicken slices on the salad, drizzle with the dressing, and serve sprinkled with chervil.