Chicken Salad with Asparagus
4 servings
30 minutes
Chicken salad with asparagus is a refined combination of tender chicken fillet, crunchy green asparagus, and fresh salad leaves. This light yet nutritious salad is a classic example of exquisite French cuisine, focusing on subtle flavor nuances. The dressing made from honey, wine vinegar, and extra virgin olive oil provides a balance of sweetness and acidity that harmoniously highlights the freshness of the ingredients. This salad is perfect as a standalone dish for a light dinner or as an elegant appetizer to the main course. Its uniqueness lies in combining simplicity in preparation with exquisite taste, making it an excellent choice for gastronomic gourmets.
1
Rub the chicken fillet with salt and pepper, fry in olive oil until cooked, and slice.
- Chicken fillet: 600 g
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Break off the thick lower part of the asparagus and discard it, then blanch the tops in boiling salted water for 3 minutes.
- Green asparagus: 400 g
- Salt: to taste
3
Thoroughly wash the salad mix and dry it.
- Mixed salad leaves: 150 g
4
Cut the cooked asparagus into small pieces and mix it with the salad.
- Green asparagus: 400 g
- Mixed salad leaves: 150 g
5
Place slices of chicken on a plate, add salad with asparagus next to it, and drizzle everything with dressing.
- Chicken fillet: 600 g
- Green asparagus: 400 g
- Mixed salad leaves: 150 g
6
To prepare the dressing, mix honey, wine vinegar, and yolk, pour in extra virgin oil, and whisk everything together.
- Honey: 50 g
- Wine vinegar: 15 ml
- Egg yolk: 1 piece
- Extra virgin olive oil: 50 ml