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"Healthy Planet & Green Life"
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
Prepare raspberry vinaigrette; with a wooden spoon, push 30 grams raspberries through a handheld wire strainer to purée.
In a medium bowl, whisk together 2 tablespoons raspberry purée, lemon juice, vinegar, and honey.
In a slow but steady stream, whisk in 5.5 tablespoons olive oil until emulsified. Season with pinch of salt.
Prepare chicken; heat remaining olive oil in large non-stick skillet.
When starts to simmer, add chicken breasts.
Cook for 7 minutes per side; place on platter to cool slightly.
Meanwhile, place aspargus in pot of simmering water.
Simmer for 2-3 minutes or until crisp-tender; drain and rinse under cold water.
When chicken is cool enough to handle, cut in slices and place in bowl; add asparagus and drizzle with prepared vinaigrette.
Sprinkle with remaining raspberries before serving.
Very high in dietary fiber
Very high in manganese
Very high in vitamin C
General (in 1 portion)
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: