Poultry Cocktail

Name: Poultry Cocktail
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 150 g frozen peas; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 500 g white asparagus; 7-10 Tbsp Sugar; 1 small head picking salad; 200 g Whole milk yoghurt; 5 TABLESPOONS Salad Mayonnaise; 1 TEASPOON Lemon juice; 7-10 Tbsp Chervil and strawberries

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

150 g frozen peas
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
500 g white asparagus
7-10 Tbsp Sugar
1 small head picking salad
200 g Whole milk yoghurt
5 TABLESPOONS Salad Mayonnaise
1 TEASPOON Lemon juice
7-10 Tbsp Chervil and strawberries

Directions

1
Defrost the peas. Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Brown the meat on both sides and continue to fry over a medium heat, turning for about 10 minutes. Remove and let cool off. Wash and peel the asparagus and cut off the woody ends.
2
Cut asparagus into diagonal pieces and cook in boiling salted water with 1 pinch of sugar for 4-5 minutes, drain. Clean, wash and cut the salad into strips. Mix yoghurt, mayonnaise and lemon juice, season with salt, pepper and sugar. Cut the chicken filet into cubes. Fill peas, salad, asparagus and meat into glasses. Add salad dressing and garnish with chervil and strawberries
3
With 10 people: