Chicken summer salad with strawberry dressing

preparation

1. 1

   For the marinade, finely chop the chilli and garlic and mix them with 4 tbsp of the olive oil in a deep plate

2. 2

   Then marinate the fillets in the mixture

3. 3

   Wash the strawberries and quarter 250 g of them (just hull the rest)

4. 4

   Cut off the asparagus ends and peel the lower third to cut it into slices about 1 cm thick

5. 5

   Halve and stone the avocado

6. 6

   Then drizzle it with lemon juice before you roughly dice the flesh

7. 7

   Then wash the lettuce, spin it dry and cut it small

8. 8

   Sear the chicken fillets in the pan and salt them a little as you go

9. 9

   Then cook them through for about 7 more minutes per side

10. 10

    Also fry the bacon crunchy in a separate pan without fat

11. 11

    Drain the fat briefly on some kitchen paper

12. 12

    Now, for the dressing, fry the strawberries in the bacon fat in the pan and sprinkle them with the sugar

13. 13

    Deglaze them with the vinegar, add 2 tbsp water and then purée the strawberries finely

14. 14

    Season the dressing with salt and pepper

15. 15

    Now also roast the asparagus with 2 tbsp oil for about 2 minutes over high heat in the pan. Salt it as you go

16. 16

    Now it’s time to distribute the salad with the avocado pieces and strawberry quarters onto the plates. Add half a chicken fillet per portion along with asparagus plus bacon on top

17. 17

    Drizzle the finished salads with a little strawberry dressing and olive oil