Strawberry chicken salad
easy
40 mins
40 mins
Ingredients
- 1/2 pack (125 g) Wild rice mixture
- 7-10 Tbsp Salt
- 4 Chicken fillets (approx. 100 g each)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 250 g green asparagus
- 100 g Mushrooms
- 1 TABLESPOON Lemon juice
- 250 g Strawberries
- 100 g Whipped cream
- 150 g Whole milk yoghurt
- 1 TABLESPOON medium hot mustard
- 1 TABLESPOON Honey
Directions
- 1
Put rice in plenty of boiling salted water and cook for 20 minutes. Wash the chicken fillets, dab dry and rub with salt and pepper. Heat oil in a pan. Brown the meat well in it and continue to fry over a low heat for 10-15 minutes.
- 2
Wash the asparagus, cut the woody ends off generously. Break the asparagus into pieces and cook in boiling salted water for about 10 minutes. Drain on a sieve. Clean, wash and slice the mushrooms.
- 3
Sprinkle with lemon juice. Wash, clean and quarter the strawberries. Drain the rice on a sieve. Whip cream until semi-stiff. Mix yoghurt, mustard and honey. Fold in cream. Season to taste with salt and pepper.
- 4
Cut the chicken meat into slices. Arrange rice, asparagus, strawberries and chicken on a plate. Add a little sauce, add the rest of the sauce extra.
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