Lemony Warm Chicken And Asparagus Salad
|Skinless boneless chicken cutlets||1 Pound|
|Freshly ground pepper||1⁄4 Teaspoon|
|Olive oil||7 Tablespoon|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Chopped shallot||3 Tablespoon|
|White wine vinegar||1 1⁄2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Grated lemon zest||1⁄2 Teaspoon|
|Watercress||2 Bunch (200 gm)|
1. Cut asparagus on diagonal into 2-inch pieces. In a large saucepan of boiling salted water, cook asparagus until just crisp-tender, 2 to 3 minutes. Drain and rinse under cold running water; drain well. Set aside in a mixing bowl.
2. Cut chicken into strips and season with salt and pepper. Heat 2 table-spoons of olive oil in a large frying pan and cook chicken over medium-high heat, stirring, until white throughout, about 4 minutes. Remove chicken with a slotted spoon and add to asparagus.
3. Add almonds to drippings in pan, reduce heat to medium, and cook, stirring, until golden, about 3 minutes. Add almonds to chicken and asparagus. Add shallots and remaining 1/3 cup oil to pan and cook until softened, about 1 minute. Remove pan from heat and stir in vinegar, lemon juice, and lemon zest. Season with additional salt and pepper to taste. Pour dressing over chicken mixture and toss gently.
4. Serve warm chicken salad on a bed of watercress. Garnish with lemon slices.