Monday, 19 September 2011

Asparagus & chicken salad

Asparagus & chicken salad

A bunch of asparagus
1 fresh chicken leg, bone-less, season with some salt & pepper
2 portobello mushrooms, cut into quarters/ thick slices.
Balsamic vinegar
Some olive oil

1] Boil the asparagus in simmering water for 2 to 3 minutes.

2] When boiled, discard the water and refresh with iced water/ tap water.

3] While the asparagus are being prepared, I sliced the chicken into bite-sized.

4] Heat some oil and fry the chicken till they are almost cooked.

5] Remove chicken from the pan & put them aside.

6] Now, tip the mushrooms in and fry for a while.

7] Now, add the chicken back into the pan. Make sure the chicken is cooked before tipping the asparagus in. I test if the chicken is cooked by trying to break a couple of pieces apart with the spatula/ frying stick. If the chicken breaks easily, it's cooked.

8] Splash some balsamic vinegar.

9] Stir through quickly and you are done! =)

10] Shred the carrot on the salad just before serving =)

Mushroom, asparagus,
I had this for lunch =)
with a banana to complete
the meal!

Ariella =)

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