Tomatoes, Pineapple, Asparagus, Chicken fillet

Asparagus salad with pineapple

Ingredients

Servings 4 servings
  • 2-3 drops Worcestershire sauce
  • 500 g white asparagus
  • For refueling:
  • lemon juice
  • 2 chicken fillets
  • 4 slices of pineapple
  • 4 small tomatoes
  • mayonnaise - 3 tbsp. l.
  • 3 art. l. cream
  • butter - 2 tbsp.
  • chopped parsley
  • 1 pinch of sugar

Cooking

Step 1

Fry the fillet in 1 tbsp. l. oils for 5 min. from each side. Cool, cut into strips.

Step 2

Cut the asparagus into 5 cm pieces. Melt 1 tbsp. l. oil, put asparagus in it, salt and add sugar. Pour 0.5 cups of hot water and cook for 10 minutes. under the lid. Throw in a colander, cool.

Step 3

Cut the tomato pulp and pineapple into cubes. For dressing, mix all of the above ingredients. Put the prepared vegetables and fillets in a bowl, pour over the dressing, mix and let it brew in a cold place for 30 minutes. This salad looks especially beautiful when served in scraped pineapple halves.

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