Asparagus salad with chicken in fermented milk dressing

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 261, total fat 22 G., saturated fats 5 G., proteins 12 G., carbohydrates 8 G., fiber 3 G., cholesterol 31 mg, sodium 480 mg, sugar 2 G.

The key ingredients of this juicy spring salad are blanched asparagus, lettuce, radishes, and pieces of smoked chicken, which imbue it with a wonderful aroma. The salad is dressed with a refreshing sour milk and mayonnaise dressing with fresh aromatic herbs, and topped with flaked almonds for a crisp crunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Refueling

1/4 cup fresh parsley
1/4 cup fresh tarragon
Juice of 1 lemon
2 teaspoons Dijon mustard
1/4 cup sour milk or kefir
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil

Salad

1/4 cup finely chopped almonds
2 thick asparagus spears, trim and clean the bottom ends, cut the stems into 5 cm pieces.
2 bunches bibb lettuce, coarsely chopped
1 large bunch watercress, tough ends trimmed
6 radishes, thinly sliced
220 g of skinless, boneless smoked chicken pieces, cut into cubes
110 g crumbled goat cheese
0.5 cup fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, lettuce, smoked chicken, watercress, radish, goat cheese, almond, lemon juice, parsley, tarragon

Cooking the dish according to the recipe:

Prepare the dressing:

In a mini food processor, puree the parsley, tarragon, lemon juice, and mustard to form a coarse paste. Add the sour milk, mayonnaise, and olive oil and process until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
Prepare the salad:

Prepare a large bowl of salted ice water. Toast the almonds in a small dry skillet over low heat for about 4 minutes; transfer to a plate and let cool. Bring a large saucepan of salted water to a boil. Add the asparagus and blanch for 4-5 minutes.

Place the asparagus in ice water and let cool. Drain and pat dry the asparagus; transfer to a large bowl.
Add the lettuce leaves, watercress, radishes, chicken, goat cheese, parsley, and half of the toasted almonds to the same bowl. Drizzle with about half the dressing, season with salt and pepper to taste, and toss to combine.
Sprinkle with remaining toasted almonds and serve with remaining dressing.