Spicy salad with strawberries
easy
50 mins
50 mins
Ingredients
- 250 g green asparagus
- 7-10 Tbsp Salt
- 1 (approx. 150 g) small yellow pepper
- 1 Onion
- 500 g Chicken filets
- 4 TABLESPOONS Oil
- 1/2 bunch Dill
- 1/2 bunch Chives
- 75 g lollo bianco
- 75 g Oak leaf salad
- 75 g Rocket
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Balsamic Vinegar
- 2-3 TABLESPOONS Herb Vinegar
- 250 g Strawberries
Directions
- 1
Wash the asparagus, peel the lower third and cut off the woody ends. Cut the asparagus into pieces and cook in boiling salted water for about 10 minutes. Drain and let cool off. Clean, wash and cut the peppers into pieces. Peel and finely chop the onion.
- 2
Wash the chicken meat and dab dry. Heat 2 tablespoons of oil in a frying pan and fry the chicken fillets for approx. 10 minutes, turning them over. Meanwhile, wash the dill and chives, pat dry and chop. Clean and wash the salad, pluck into bite-sized pieces and drain well. Season chicken fillets with salt and pepper and remove from the pan. Deglaze roast with vinegar, 3 tablespoons of water and the remaining oil. Add the onions, peppers and asparagus. Season with salt and pepper and let it cool down. Meanwhile wash strawberries, dab dry, clean and quarter them.
- 3
Deglaze roast with vinegar, 3 tablespoons of water and the remaining oil. Add the onions, peppers and asparagus. Season with salt and pepper and let it cool down. Meanwhile wash strawberries, dab dry, clean and quarter them. Cut the chicken fillets into slices. Mix herbs, strawberries and lettuce into the marinated ingredients and arrange on plates with the meat
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