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Slovenian-Style Chicken & Asparagus Salad

Slovenian-Style Chicken & Asparagus Salad

Ingredients (Serves 2)

Chicken Breast199.5 g
Asparagus166 g
Mixed Greens71 g
Radish47.5 g
Hard-boiled Egg57 g
New Potato85.5 g
Olive Oil8.5 ml
Apple Cider Vinegar10 ml
Dijon Mustard5 g
Fresh Dill5 g
Salt1 pinch
Black Pepper1 pinch

Instructions

1
If not pre-cooked, boil new potatoes until tender (approx. 10-15 minutes depending on size). Once cooked, drain and let cool slightly. Cut into halves or quarters.
2
While potatoes cook, season chicken breasts with salt and pepper. Heat a pan over medium-high heat with a drizzle of olive oil. Cook chicken for 5-7 minutes per side, or until cooked through. Let rest, then slice or shred.
3
Steam or blanch asparagus for 3-4 minutes until tender-crisp. Immediately plunge into ice water to stop cooking and preserve color, then drain.
4
Slice radishes thinly. Roughly chop the hard-boiled eggs.
5
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and chopped fresh dill. Season with salt and pepper to taste.
6
Arrange mixed greens on two plates. Top with sliced chicken, asparagus, radishes, hard-boiled eggs, and new potatoes.
7
Drizzle generously with the prepared dressing. Serve immediately.
Slovenian-Style Chicken & Asparagus Salad
Featured Recipe
Lunch
20 min
Medium
High Protein
Quick Meal
High Protein

Slovenian-Style Chicken & Asparagus Salad

A hearty and fresh salad featuring tender chicken breast, seasonal asparagus, new potatoes, and radishes, dressed lightly for a spring meal.

20 min
2 servings
MEDIUM
Lunch
20 min
Medium
High Protein
Nutrition Facts
600
Calories
75g
Protein
25g
Carbs
23g
Fat
🎉
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Ingredients

Servings:
2
Main Ingredients1
  • Chicken Breast199.5 g
Pantry Staples5
  • Hard-boiled Egg57 g
  • Olive Oil8.5 ml
  • Apple Cider Vinegar10 ml
  • Salt1 pinch
  • Black Pepper1 pinch
Additional Items6
  • Asparagus166 g
  • Mixed Greens71 g
  • Radish47.5 g
  • New Potato85.5 g
  • Dijon Mustard5 g
  • Fresh Dill5 g

Instructions

  1. 1
    Step 1

    If not pre-cooked, boil new potatoes until tender (approx. 10-15 minutes depending on size). Once cooked, drain and let cool slightly. Cut into halves or quarters.

  2. 2
    Step 2

    While potatoes cook, season chicken breasts with salt and pepper. Heat a pan over medium-high heat with a drizzle of olive oil. Cook chicken for 5-7 minutes per side, or until cooked through. Let rest, then slice or shred.

  3. 3
    Step 3

    Steam or blanch asparagus for 3-4 minutes until tender-crisp. Immediately plunge into ice water to stop cooking and preserve color, then drain.

  4. 4
    Step 4

    Slice radishes thinly. Roughly chop the hard-boiled eggs.

  5. 5
    Step 5

    In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and chopped fresh dill. Season with salt and pepper to taste.

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