Green Salad with Artichoke and Chicken
Ingredients
- Ingredients
- 1 small Romaine lettuce (or lettuce hearts))
- 4 cooked small potatoes
- 1 young, small Artichoke
- 2 lemon juice
- 8 stalks green Asparagus
- 2 Chicken breasts
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 2 Tbsps White vinegar
- 3 Tbsps olive oil
- ½ tsp Mustard
- 1 pinch sugar
Preparation steps
Cut stem from artichoke, remove small hard leaves around the stem end, and trim off spiky tips of the leaves evenly with scissors. In a small pot, boil water with lemon juice and cook the artichoke about 15–20 minutes. Remove and let cool. Quarter the artichoke lengthwise.
Season chicken breasts with salt and pepper. Sauté in a pan over medium heat for about 5 minutes on each side until done.
Wash and dry the lettuce and separate the leaves. Cut them smaller if necessary. Peel only the lower third of the asparagus, rinse, and cook in boiling salted water about 10 minutes. Drain.
Cut cooked potatoes into quarters.
To make the vinaigrette, mix vinegar, salt, pepper, mustard, sugar, and oil.
Arrange all the salad ingredients on plates. Cut chicken crosswise into thick slices and add to plates. Drizzle with with vinaigrette and serve.
