Chicken Salad with Asparagus

Ingredients

• 100 g spring onions (½ bunch)
• 200 g Cherry tomatoes
• 100 g green asparagus
• 600 g chicken breast fillets (4 fillets)
• Salt
• Pepper
• 1 small lime
• 1 Garlic clove
• 6 tbsp honey
• 1 tbsp coarse mustard (20 g)
• 5 tbsp olive oil (50 ml)
• 100 g watercress

Instructions

1. 1.

   Clean and wash spring onions, then slice into thin rings. Wash tomatoes and quarter them.

2. 2.

   Trim the woody ends of the asparagus. Wash and pat dry. Cut the spears in half lengthwise and shave each half into thin slices with a vegetable peeler.

3. 3.

   Wash chicken fillets, pat dry with paper towels, and cut into strips. Season with salt and pepper.

4. 4.

   For the dressing, halve the lime and squeeze out the juice. Peel and dice the garlic. Mix honey, mustard, 3 tbsp lime juice, and 3 tbsp oil. Season with salt and pepper.

5. 5.

   Heat the remaining oil in a large non‑stick pan over high heat and cook the chicken strips for about 5 minutes while stirring.

6. 6.

   Combine chicken, spring onions, tomatoes, and asparagus in a bowl. Fold in the dressing and let the salad rest for about 10 minutes to meld flavors.

7. 7.

   Meanwhile wash watercress and shake dry. Pick off leaves, roughly chop if desired, and arrange on plates or bowls. Serve the chicken salad with asparagus atop the watercress, seasoning with salt and pepper as needed.