The crunchy chicory I used here is perfect for this salad. Simply cook ingredients and mix them with dressing and in about 10 minutes it is ready to enjoy.
Torn chicory leaves into pieces in the bowl.
Mix all ingredients for dressing in the small jar and shake well. Set aside.
Fry chicken on the pan with 1 tbsp olive oil on medium-high heat for 4-5 minutes, turning often add garlic and cook for 30 seconds. Add sundried tomatoes and cook for 1 minute.
Season with salt and pepper.
Remove the chicken from the pan and add to the bowl with chicory leaves.
Fry asparagus for 2-3 minutes on the pan, season with salt and pepper.
Add to the salad and pour dressing over, mix gently and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Substitute chicory leaves with lettuce, rocket or other crunchy peppery salad leaves.
Thank your visiting.