Potato and Asparagus Salad
Lightly flavored and filling
- Nutrition facts are for one serving.
Ingredients(Servings: 3)
Directions
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Cut chicken and potatoes into bite-size portions. Remove hard bottom from asparagus and slice spears on an angle. Remove seeds and thinly slice bell pepper.
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Place potatoes in a microwavable dish, cover with plastic wrap and cook on high for 3 minutes (they should be soft enough for a toothpick to pass through).
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Heat oil in a frying pan then saute chicken. Remove chicken when sufficiently browned and without changing oil, fry the asparagus, bell pepper and potatoes.
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Place leaf lettuce on a plate, top with chicken and fried vegetables. Finish with a dash of soy sauce.
Cooking Basics
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.
[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.
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