200 g Turkey breast fillet (or chicken breast fillets)
300 ml Poultry broth
300 g Asparagus tips
500 g Strawberries
Juice of one Lemon
Salt
2 tbsp Mayonnaise
1 small Head lettuce
Instructions
1. Wash the asparagus tips and boil them in salted water for about 12 to 15 minutes. Then remove them from the pot and let them drain well.
2. Bring the chicken broth to a boil in a small pot. Add the chicken meat, bring it back to a boil, and then simmer it over low heat for about 7 to 8 minutes. Remove the meat, let it drain, and cut it into small, bite-sized pieces.
3. Wash the strawberries, remove the green stems, and sort them. Slice two of the strawberries into thin slices as desired.
4. Separate the salad into individual leaves, wash them thoroughly, remove any damaged parts, and spin them dry.
5. Place the salad leaves on a plate. Arrange the strawberries, asparagus tips, and chicken pieces on top. Drizzle everything with lemon juice. Add 1 to 2 tablespoons of mayonnaise each and serve the salad garnished with the strawberry slices.
Nutrition per serving
kcal: 486
Protein: 39 g · Fett/Fat: 27 g · Carbs: 20 g
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