Slovenian Chicken & Asparagus Salad with Roasted Potatoes
A vibrant and hearty salad featuring lean pan-fried chicken breast, tender spring asparagus, and roasted potatoes, all tossed in a light, nutty dressing made with traditional Slovenian pumpkin seed oil.
Ingredients
- Chicken Breast190 g
- Cherry Tomatoes100 g
- Pumpkin Seed Oil18 ml
- Apple Cider Vinegar15 ml
- Salt1 tsp
- Black Pepper0.5 tsp
- Potatoes200 g
- Asparagus150 g
- Mixed Greens50 g
Instructions
- 1Step 1
Step 1: Dice the potatoes into 1-inch cubes. Boil them in lightly salted water for 5-7 minutes until tender-crisp. Drain well.
- 2Step 2
Step 2: While potatoes boil, trim the woody ends off the asparagus and cut into 1-inch pieces. Halve the cherry tomatoes. Wash and dry the mixed greens.
- 3Step 3
Step 3: Season the chicken breast with salt and pepper. Heat a non-stick pan over medium-high heat. Add chicken and pan-fry for 6-8 minutes per side, or until cooked through. Remove and slice.
- 4Step 4
Step 4: In the same pan, add a tiny drizzle of oil (or none if pan is non-stick) and sear the boiled potato cubes for 5-7 minutes until golden and slightly crispy. Set aside.
- 5Step 5
Step 5: Briefly blanch the asparagus pieces in boiling water for 2-3 minutes, then drain and cool under cold water to retain color.
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