|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.
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 =)
|I had this for lunch =)|
with a banana to complete