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🍽️ Chicken salad with avocado, green asparagus and walnut kernels

558 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 100 ml poultry broth
• 2 tbsp lemon juice
• 4 chicken breast fillets (approx. 120 g each)
• 2 avocados
• 40 g chopped walnuts

Instructions

1. 1. Peel the bottom third of the green asparagus spears.
2. 2. Heat two tablespoons of hot oil in a pan.
3. 3. Sauté the peeled asparagus in the oil.
4. 4. Season the asparagus with salt and pepper.
5. 5. Deglaze the asparagus with the broth.
6. 6. Cover the pan and simmer the asparagus for about five minutes.
7. 7. Remove the pan from the heat.
8. 8. Drizzle the asparagus with the lemon juice and two tablespoons of oil.
9. 9. Let the asparagus cool down uncovered until it is lukewarm.
10. 10. Wash the chicken breast fillets.
11. 11. Pat the fillets dry with a kitchen towel.
12. 12. Cut the chicken breast into strips.
13. 13. Fry the chicken strips in the remaining oil for two to three minutes until golden brown.
14. 14. Season the fried chicken with salt and pepper.
15. 15. Peel the avocados.
16. 16. Halve the avocados and remove the pits.
17. 17. Cut the avocado flesh into strips.
18. 18. Arrange the salad on plates.
19. 19. Use the chicken strips, asparagus, avocado and walnut kernels for this.
20. 20. Drizzle the plated salad with the liquid from the asparagus cooking.
21. 21. Season the salad again with pepper.
22. 22. Serve the salad.

Nutrition per serving

• kcal: 558
• Protein: 54 g · Fett/Fat: 35 g · Carbs: 7 g