1 chicken breast or turkey breast
1 ripe avocado
40 asparagus tips
20 cherry tomatoes
1 cup of chopped escarole
3 tablespoons of raspberry vinegar (or mayonnaise)
2/3 cup of olive oil
1 teaspoon of chopped fresh parsley
1 chicken breast or turkey breast
1 ripe avocado
40 asparagus tips
20 cherry tomatoes
1 cup of chopped escarole
3 tablespoons of raspberry vinegar (or mayonnaise)
2/3 cup of olive oil
1 teaspoon of chopped fresh parsley
Prepare this salad the night before
Roast the chicken breast until it's pinkish red (don't overcook it)
Debone and let it marinate overnight in a mixture of vinegar, oil, and minced parsley
The next day, remove the marinade
Cook the asparagus tips in salted water until they're tender but still crisp
Wash the cherry tomatoes well
Slice the chicken breast into 16 pieces, allowing for 4 pieces per person
Chop the escarole and season it with the marinade used on the chicken
Arrange a portion on each plate
Distribute four slices of chicken and four thin slices of avocado around the plate
Place 10 asparagus tips and 5 cherry tomatoes on the side of the plate, seasoned with the marinade used on the chicken
Serve 4 ways.
