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🍽️ Colorful leaf salad with pineapple and turkey strips

407 kcal · 30 min · 4 servings

Ingredients

• 2 small chicken breast fillets
• 1 tbsp clarified butter
• 1 onion
• 100 g pineapple flesh (fresh or canned)
• 150 g mixed salad leaves
• 300 g white asparagus
• salt
• pepper (from the mill)
• 150 g yogurt
• lemon (juice)
• 1 tsp mustard
• 1 tbsp tomato paste
• 1 tbsp chopped herbs

Instructions

1. 1. Cut the onions into thin rings.
2. 2. Cut the pineapple chunk into small, bite-sized cubes.
3. 3. Peel the asparagus and cut off the tough, woody ends.
4. 4. Divide the asparagus into small pieces.
5. 5. Boil the asparagus pieces for about 15 minutes in boiling salted water.
6. 6. Immediately rinse the asparagus pieces under cold water to stop the cooking process (this is called shocking).
7. 7. Let the asparagus drain well.
8. 8. Mix the asparagus with the onion rings, pineapple, and remaining salad ingredients.
9. 9. Divide the finished salad onto plates.
10. 10. Mix the yogurt with the lemon juice.
11. 11. Add the mustard and tomato paste to the yogurt mixture.
12. 12. Season the sauce with salt and pepper.
13. 13. Taste the sauce one last time and adjust the seasoning if necessary.
14. 14. Season the turkey breast fillets with salt and pepper.
15. 15. Heat clarified butter in a pan.
16. 16. Fry the turkey breast fillets for about 5 minutes on each side in the hot pan.
17. 17. Slice the cooked turkey meat diagonally.
18. 18. Place the turkey slices on the salad.
19. 19. Pour the prepared salad dressing over the dish.

Nutrition per serving

• kcal: 407
• Protein: 55 g · Fett/Fat: 13 g · Carbs: 16 g