Grilled Chicken and Asparagus Salad with Buckwheat Groats & Lemon-Herb Vinaigrette
A vibrant and hearty salad featuring lean grilled chicken breast and tender spring asparagus, complemented by wholesome buckwheat groats and a zesty lemon-herb vinaigrette.
Ingredients
- Chicken Breast240 g
- Cherry Tomatoes75 g
- Cucumber50 g
- Olive Oil10 ml
- Lemon Juice15 ml
- Asparagus125 g
- Mixed Greens100 g
- Buckwheat Groats100 g
- Dijon Mustard5 g
- Parsley5 g
Instructions
- 1Step 1
Cook buckwheat groats according to package instructions (approx. 10-12 minutes), then set aside to cool.
- 2Step 2
While buckwheat cooks, prepare the chicken: season chicken breasts with salt and pepper. Grill or pan-fry over medium-high heat for 5-7 minutes per side, or until cooked through. Let rest, then slice.
- 3Step 3
Blanch asparagus: Bring a pot of lightly salted water to a boil. Add asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again.
- 4Step 4
Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and chopped parsley. Season with salt and pepper.
- 5Step 5
Assemble the salad: In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Add the cooled buckwheat groats, sliced chicken, and blanched asparagus. Drizzle generously with the lemon-herb vinaigrette and toss gently to combine. Serve immediately.
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