Green Asparagus Salad with Chicken Breast

Season the chicken breasts and seal them airtight in vacuum bags with some chicken stock. Bring water to a boil, remove pot from heat, place bags in the hot water and let steep for 8 – 10 minutes depending on size. Before serving, sear the chicken breasts in a non-stick skillet until crispy. Mix the ingredients for the two salad marinades and season to taste. Clean, wash and spin dry the leaf lettuce. Peel the green asparagus, boil in salted water for up to 8 minutes until al dente, depending on thickness, and rinse in ice water to retain the green color. Marinate cooked asparagus with the vinaigrette and sprinkle with the chopped parsley. Marinate the leaf lettuces with the nut vinaigrette and arrange on plates. Add the green asparagus spears in a fan shape. Slice the chicken breasts lengthwise and arrange on the salad.

Preparation Tip:

The chicken breasts can also be poached for about 10 minutes instead of vacuum bagging.

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