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 breasts |
| 1.5 tbsp | olive oil (refined up 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 from the asparagus spears and cut the asparagus into bite-sized pieces. Halve the cherry tomatoes and wash the arugula or baby spinach.
Step 2 of 6:
Heat the stainless steel pan without fat and toast the pine nuts until they have a beautiful golden-brown color. Remove the pine nuts from the pan and set them aside.
Step 3 of 6:
Add 1 tbsp of oil to your preheated stainless steel pan. Season the chicken with a little salt and pepper and fry it on each side for about 5-6 minutes until golden brown. Now remove the chicken from the pan to let it cool and rest a bit. Then cut the fillets into strips.
Step 4 of 6:
Next, it's time to fry the asparagus. Add the remaining oil to the pan and fry the asparagus for 5-8 minutes over medium to high heat. To create delicious roasted flavors, try to turn the asparagus only once it has turned golden brown. Reduce the heat and toss the asparagus in 1 tbsp of butter.
Step 5 of 6:
For the dressing, mix honey, mustard, oil, and vinegar and season with salt and pepper.
Step 6 of 6:
Once the asparagus has cooled slightly and is lukewarm, it's time to assemble the salad. Mix the arugula, chicken breast strips, and green asparagus. Fold in the dressing and garnish the salad with pine nuts and Parmesan.
