400g/ 14 oz bonelessskinless chicken breasts (See note)
4handful machelamb's lettuce
12strawberries
sweet paprika powder
curry powder
200g/ 7 oz/ ¾ cup low-fat Greek-style yogurt
1tablespoonmayonnaise
2tablespoonsmilk
some cressoptional
fine sea salt and black pepper
Instructions
Bring a wide pot of water to a boil. Add 1 teaspoon salt, 1 tablespoon lemon juice, the sugar, and the butter. Carefully place the asparagus in the water and cook for about 5-7 minutes for medium or thicker asparagus spears. If using, the shorter, thinner asparagus cook for only 2-3 minutes. Check before the time is up, you definitely don't want to overcook the asparagus.
In the meantime heat a grill pan or a regular nonstick pan. Add 1 teaspoon olive oil.
Rub the chicken breasts with salt, pepper, some paprika, and curry powder and cook until they are tender and the juices run clear, this should take about 8 to 12 minutes, depending on their size. Turn occasionally so that they brown evenly all over. Make sure that the chicken is cooked through, it should not be pink in the middle. Cut the chicken breasts into slices.
Clean the mache and place a handful of it on each plate. Place the asparagus and chicken breast slices on top. Slice the strawberries and arrange on the plates as well. Sprinkle the cress on top.
Mix together the yogurt, mayonnaise, milk and 2 tablespoons lemon juice. Adjust the taste with salt, pepper and curry powder.
Serve the salad immediately adding as much dressing as you like.
Video
Notes
Either 1 small chicken breast per person or 2 large ones to be divided.