Green asparagus salad with juicy chicken breast, Parmesan & honey mustard dressing
This lukewarm asparagus salad combines everything that defines a modern spring dish: tender pan-fried chicken, crisp green asparagus from the stainless steel pan, and fresh components like arugula and sweet cherry tomatoes. Pan-frying creates delicate roasted aromas that add depth to the salad, while the honey-mustard dressing provides a perfect balance of sweetness and acidity.
Uncomplicated, balanced, and perfect for asparagus season!
40 minutes
Total Time
25 minutes
Cooking Time
15 minutes
Preperation Time
Ingredients
| FOR THE SALAD: | |
| 400 g | green asparagus |
| 2 | chicken breast fillets |
| 1.5 tbsp. | olive oil (refined to approx. 230°C) |
| 2 tbsp. | butter |
| salt | |
| pepper | |
| 2 handfuls | arugula (or baby spinach) |
| 150 g | cherry tomatoes |
| 30 g | pine nuts |
| 40 g | Parmesan (shaved or finely grated) |
| FOR THE DRESSING: | |
| 1 tbsp. | honey |
| 1 tbsp. | medium-hot mustard |
| 2 tbsp. | olive oil |
| 1 tbsp. | lemon juice or white wine vinegar |
| salt | |
| pepper |
Instructions
Step 1 of 6:
Remove the woody ends of the asparagus spears and cut the asparagus into bite-sized pieces. Halve the cherry tomatoes and wash the rocket or, alternatively, baby spinach.
Step 2 of 6:
Heat the stainless steel Frying Pan without any fat and toast the pine nuts until they are a nice golden brown. Remove the pine nuts from the Frying Pan and set them aside.
Step 3 of 6:
Add 1 tbsp. oil to your preheated stainless steel Frying Pan. Season the chicken with a little salt and pepper and fry on each side for approx. 5-6 minutes until golden brown. Now remove the chicken from the Frying Pan so it can cool slightly and rest. Then cut the fillets into strips.
Step 4 of 6:
Next, it is time to fry the asparagus. Add the remaining oil to the Frying Pan and fry the asparagus for 5-8 minutes over medium to high heat. To create delicious roasted flavours, try not to turn the asparagus until it has developed a golden brown colour. Reduce the heat and toss the asparagus in 1 tbsp. butter.
Step 5 of 6:
For the dressing, mix together honey, mustard, oil, and vinegar, and season to taste with salt and pepper.
Step 6 of 6:
Once the asparagus has cooled slightly and is lukewarm, it is time for Serving the salad. Mix together the rocket, the chicken breast strips, and the green asparagus. Fold in the dressing and garnish the salad with pine nuts and Parmesan.
