🍽️ Mixed salad with green asparagus and chicken breast

Name: Mixed salad with green asparagus and chicken breast
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g chicken breast deli slices (with truffles); 600 g green asparagus; 100 g mixed leaf salad; 2 tomatoes; 2 tbsp red wine vinegar; 2 tbsp port wine; 3 tbsp olive oil; salt; pepper (from the mill)

249 kcal · 30 min · 4 servings

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Ingredients

500 g chicken breast deli slices (with truffles)
600 g green asparagus
100 g mixed leaf salad
2 tomatoes
2 tbsp red wine vinegar
2 tbsp port wine
3 tbsp olive oil
salt
pepper (from the mill)

Instructions

1. Peel the bottom third of the asparagus spears, trim off the woody ends, and boil them in salted water for about 10 minutes until tender-crisp. Drain them, shock them with cold water, and let them drain well.
2. Wash the leaf salads, remove any wilted or damaged leaves, pat them dry gently, and tear them into bite-sized pieces.
3. Blanch the tomatoes briefly with boiling water, peel off the skin, halve them, remove the core, and cut the flesh into small cubes.
4. Whisk together vinegar, port wine, oil, salt, and pepper to make a dressing, taste it, and fold in the tomato cubes. Arrange the salad, asparagus, and chicken breast on plates and drizzle everything with the dressing sauce.

Nutrition per serving

kcal: 249
Protein: 32 g · Fett/Fat: 10 g · Carbs: 6 g