Light chicken salad

08345 CHICKEN SALAD and 4 PERSONS INGREDIENTS 4 ESCAROLE chicken breast slices (600 g) 400 g of asparagus, 3 tablespoons olive oil, 150 g Escarole salad, 2 tbsp sweet mustard, 2 tablespoons mayonnaise, 10 ml of vinegar, 1/2 onion, 2 carrots, 1/20 g parsley, 1 bay leaf, salt, 1 tablespoon coarse salt, pepper 1 dusting.

Preparation: 15 minutes cooking time: 25 minutes Easy-Calories per serving: 386 CASE clean the asparagus stalks, scraping and cutting the bottom white and hard.

Wash them under running water.

Boil 1 litre of salted water in a pot.

place the asparagus into the pot and cook 15 minutes.

Drain cooked asparagus and place them on a towel.

Clean the Endive, wash it and dry it.

Peel the onion and wash.

Clean the carrot, parsley and Bay leaves and chopped riduceteteli.

Fill a pot with 1, 5 l water, add a pinch of salt and smells.

Put the pan on the heat and bring to a boil.

Soak in vegetable broth the chicken slices and Cook 10 minutes over medium heat.

Drain from the meat broth.

In a bowl, mix mustard and mayonnaise.

Stretch the sauce with 1 tablespoon oil.

Beat separately, in another bowl, the oil remained along with ' vinegar, salt and pepper.

Place in a serving dish with a layer of Escarole, download above, chicken slices, arrange the asparagus on one side.

Sprayed the chicken and vegetables with the oil and vinegar mixture.

Pour in the middle of preparing the sauce.

Served warm or cold salad.