Fruity Chicory Salad with Chicken Breast
Season chicken breasts with salt and cayenne pepper. Combine honey with sesame oil and coat the chicken breasts in it.
Peel asparagus and simmer in salt water for about 20 minutes. Remove and cut diagonally into 2 cm thick pieces. Combine vinegar, 1 pinch of salt, 1 pinch of sugar and oil for salad dressing and marinate the asparagus pieces therein.
Cook the chicken breast fillets in hot butter in a pan on each side for about 2 minutes. Reduce the heat and cook chicken breast fillets for 8-10 minutes, turning occasionally.
Cut stalks out of the chicory, rinse leaves and drain. Rinse, trim and chop strawberries.
Cut chicory into wide strips and serve with strawberries on plates. Put the asparagus with dressing on top. Cut the chicken breasts into slices and arrange on the salad.