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Chicken and raspberry salad

  • 250 g chicken breasts, withou skin
  • 50 g raspberries, fresh
  • 200 g asparagus, trimmed
  • 6 tbsp olive oil
  • 2 tbsp lemon juice, fresh
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 1/2 tsp salt, fresh ground

  1. Prepare raspberry vinaigrette; with a wooden spoon, push 30 grams raspberries through a handheld wire strainer to purée.
  2. In a medium bowl, whisk together 2 tablespoons raspberry purée, lemon juice, vinegar, and honey.
  3. In a slow but steady stream, whisk in 5.5 tablespoons olive oil until emulsified. Season with pinch of salt.
  4. Prepare chicken; heat remaining olive oil in large non-stick skillet.
  5. When starts to simmer, add chicken breasts.
  6. Cook for 7 minutes per side; place on platter to cool slightly.
  7. Meanwhile, place aspargus in pot of simmering water.
  8. Simmer for 2-3 minutes or until crisp-tender; drain and rinse under cold water.
  9. When chicken is cool enough to handle, cut in slices and place in bowl; add asparagus and drizzle with prepared vinaigrette.
  10. Sprinkle with remaining raspberries before serving.

Good points

  • No cholesterol
  • Very high in dietary fiber
  • Very high in manganese
  • Very high in vitamin C

Preparation time: 20 min
Portions: 2
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 417.13 kcal
Carbohydrates: 7.66 g
Cholesterol: 82.5 mg
Sugar: 3.52 g
Protein: 32.52 g
Fat: 28.54 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com