Chicken Salad with Asparagus, Peanuts and Yogurt Dressing

Ingredients

• Chicken Breast200 g
• Asparagus1 cup (140 g)
• Peanut1 tablespoon (14 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Cut off the woody ends of the asparagus and then boil in salted water for 3 minutes. Remove and drain.

2. 2

   Step 2

   At the same time, heat half of the oil in a pan over medium-high heat. Add salt and pepper to the chicken and, if you wish, add oregano, paprika, etc.

3. 3

   Step 3

   Once heated, add the chicken to the pan and cook for 4-6 minutes per side over medium heat.

4. 4

   Step 4

   Remove the chicken when well done, slice and set aside.

5. 5

   Step 5

   For the dressing, mix the plain yogurt with mustard, lemon juice, salt and pepper to taste.

6. 6

   Step 6

   Cut the bell pepper into strips and mix with the asparagus. Pour the dressing and add the peanut on top.

7. 7

   Step 7

   Optional: You can replace the peanut with pine nuts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Salad with Asparagus, Peanuts and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.