Colorful spring salad with asparagus and chicken breast fillet

Ingredients for 2 servings:

• 150 g lamb’s lettuce
• 100 g arugula
• 2 small snack peppers
• 4 radishes
• 6 cherry tomatoes
• 1 small carrot(s)
• 2 tbsp mixed seeds (sunflower, pumpkin seeds, pine nuts)
• 6 small mushrooms
• 250 g asparagus, green
• 150 g chicken breast fillet(s)
• 1 spring onion(s)
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 3 tbsp water
• 1 tbsp mustard, sweet
• Herbs as desired (Italian preferred)
• 1 tbsp honey
• 2 garlic cloves
• Olive oil and butter for frying
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

also great vegetarian

Wash the lamb’s lettuce and arugula, slice the mushrooms and cut the asparagus into bite-sized pieces. Separate the radishes into sticks. Quarter 3 cherry tomatoes and halve 3 tomatoes. Coarsely grate the carrot, dice the bell pepper and slice the spring onion into rings. Cut the chicken breast fillet into 6-8 even pieces. For the dressing, whisk together the olive oil, balsamic vinegar, water and mustard until smooth, then season with salt, pepper and your choice of herbs. Your imagination is the limit here. Anything goes as long as it tastes good! Fry the chicken breast fillets in a pan with butter and a clove of garlic, then season with salt, pepper and herbs. It’s best to fry the green asparagus in another pan at the same time. Fry the asparagus in olive oil and also with a clove of garlic. When the chicken breast fillets are mostly cooked, you can fry the mushrooms in the same pan. Toast the mixed seeds in a small, separate pan. Place the lamb’s lettuce and arugula in a bowl, add the radishes, bell peppers, spring onions, quartered tomatoes, and carrots, and toss everything with the dressing. To serve, divide the mixed salad evenly between two plates. I always place the mushrooms around the outside and place the green asparagus on top. Then place the chicken breast fillets and halved tomatoes on top of the asparagus and sprinkle the toasted seeds over the salad. We only serve it with fresh seeded rolls or baguette.