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.
Ingredients
- Chicken Breast199.5 g
- Hard-boiled Egg57 g
- Olive Oil8.5 ml
- Apple Cider Vinegar10 ml
- Salt1 pinch
- Black Pepper1 pinch
- Asparagus166 g
- Mixed Greens71 g
- Radish47.5 g
- New Potato85.5 g
- Dijon Mustard5 g
- Fresh Dill5 g
Instructions
- 1Step 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.
- 2Step 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.
- 3Step 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.
- 4Step 4
Slice radishes thinly. Roughly chop the hard-boiled eggs.
- 5Step 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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