Asparagus and chicken salad
15
20
4
No
Ingredients
- 454 g (1 pound) of asparagus
- 454 g (1 pound) of cooked chicken breast
- 1 minced onion
- 15 ml (1 tablespoon) of fresh finely chopped mint
- 1 small bouquets of fresh chive
- 1 orange
- 15 ml (1 tablespoon) of lemon juice
- 30 ml (2 tablespoons) of oil
- Salt and pepper
Preparation
Side-by-side mode
- Peel asparagus with a peeler and wash. Cook in salted boiling water for about 20 minutes. Drain and slice into pieces. Dice chicken breast. Peel orange. Remove skin and seed from orange quarters. Set in a large bowl with asparagus.
- Prepare the sauce by mixing lemon, salt and pepper. Add oil, onion, mint and chopped chive.
- Pour into a large bowl and mix lightly. Set an hour at fresh and serve.
