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Asparagus Salad with Citrus Chicken Pie



Preparation: 25 min
Cooking time: 15 min
Total time: 40 minutes
Difficulty: Easy





Ingredients: 300g
chicken

12 cherry tomatoes 1 yellow grapefruit
8 ears of baby corn
100g bean sprouts 1
heart of Batavia
20g sesame seeds
citrus sauce: 1 teaspoon mustard
strong
1 spring onion

few cilantro sprigs 1 / 2 juice
grapefruit juice of 1 lime 1

natural yoghurt 1 tablespoon olive oil
1 / 2 tablespoons curry powder 2 teaspoons ginger

some shelled pistachios
salt, pepper
2 tablespoons balsamic vinegar

Recipe:
Cut the chicken into pieces.
Let them steam for 15 minutes then add salt and pepper. Let cool.
Wash tomatoes and cut them in half. Peel the grapefruit and cut into quarters. Wash the heart of iceberg lettuce and bean sprouts. Make
coloring sesame seeds in a frying pan for 2-3 minutes.

Sauce :
In blender, grind the onion, mustard, oil and cilantro. Stir in the citrus juice and stir.
Add the yogurt, curry, ginger, salt and pepper and blend again until the mixture is creamy.
In a bowl, put the heart of lettuce, tomatoes, bean sprouts, corn on the cob, then sprinkle with sesame seeds. Top with sauce and sprinkle with cilantro. Serve.