Asparagus strawberry salad with chicken: a light spring salad making the most of the seasonal produce.

Asparagus strawberry salad with chicken

This asparagus strawberry salad combines some of the best things you can eat in spring. Everything served on a bed of mache, also known as corn salad or baby spinach.

Ingredients

Asparagus, strawberries, chicken. I love all the ingredients used to make this salad and the combination of them all is really divine.
Make sure that the strawberries are really good ones and not the watery, tasteless ones.
Mache, also known as lamb’s lettuce or corn salad, this is one of my favorite salad sorts.
If you cannot find mache, use baby spinach instead. Or rocket.
You will also need boneless, skinless chicken breasts, four small ones.

Dressing:

You will need low-fat Greek-style creamy yogurt.
Some mayonnaise, low-fat is fine.
Spices like sweet paprika powder and curry powder.

How to make asparagus strawberry salad?

Cook the asparagus:

Remove the woody ends of the asparagus. Wash and cook the asparagus for about 5-6 in case of medium-sized or thick asparagus spears.
If using the smaller, thinner asparagus 2-3 minutes might be enough. But check.
When cleaning and cooking the asparagus, reserve the ends, those woody parts of them you would usually throw away.
After cooking the asparagus, take the spears out of the water, then place the woody parts in the water and continue simmering for about 20-30 minutes, uncovered. You will get a wonderful asparagus stock, which you can keep for about 1 week in the fridge or longer in the freezer and use for making soup or asparagus risotto.

Grill the chicken:

Grill the chicken in a grill pan or pan fry in a regular nonstick pan.
Rub the chicken breast with the spices and cook until they are tender and the juices run clear, this should take about 8 to 12 minutes.
Turn occasionally so that it browns evenly all over. Cut the chicken breasts into slices.

Dressing:

Mix together the mayonnaise, yogurt, milk and 2 tablespoons lemon juice. Adjust the taste with salt, pepper and curry powder.

Arrange the salad:

Wash and dry the mache or corn salad. Arrange on four plates.
Place the asparagus on one side and the sliced chicken breast on the other side.
Clean, dry and slice the strawberries. Place on the plates as well.
Top with some dressing and maybe cress, if using.