Asparagus salad with chili chicken
- 4 Chicken fillets (approx. 100 g each)
- 5 EL Oil
- Salt
- Szechuan pepper
- 500 g white asparagus
- 100 g sugar snap peas
- 100 g Cherry tomatoes
-
1 orange pepper - 100 g Watercress
- 1/2 Bundle (approx. 30 g) Sorrel (approx. 7 leaves)
- 1 Onion
- 4 EL Vinegar
- pepper
30 minutes
easy
- 1.
- Wash the chicken fillets and pat dry. Place on a baking sheet and drizzle with 2 tablespoons of oil. Season with salt and Szechuan pepper. Fry in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes.
- 2.
- In the meantime, wash the asparagus, peel,Cut off woody ends. Cut the asparagus into pieces and place in salted boiling water. Approx. Cook on medium heat for 15 minutes, then drain. Clean and wash the sugar snap peas and cook in boiling salted water for about 5 minutes.
- 3.
- Clean and wash tomatoes and peppers. Halve the tomatoes, cut the peppers into thin, long strips. Clean and wash the cress. Wash sorrel and pat dry. Set aside 4 leaves for garnish.
- 4.
- Chop the remaining sorrel. Peel and finely dice the onion. Mix the vinegar with the diced onion, chopped sorrel, salt and pepper. Beat in 3 tablespoons of oil. Mix the prepared salad ingredients and marinade.
- 5.
- Cut the chicken fillets. Serve the salad and chicken fillets garnished with sorrel leaves.
1 person approx:
- 270 kcal
- 1130 kJ
- 26 g protein
- 14 g fat
- 8 g carbohydrates
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