Chicken salad with raspberries

Ingredients

• 250 g Chicken breasts, without skin
• 50 g Raspberries, fresh
• 200 g Asparagus, trimmed
• 6 tbsp Olive oil
• 2 tbsp Lemon juice, fresh
• 2 tbsp Red wine vinegar
• 1/2 tsp Salt, fresh ground

Method

1. Prepare raspberry vinaigrette; with a wooden spoon, push 30 grams raspberries through a handheld wire strainer to purée.
2. In a medium bowl, whisk together 2 tablespoons raspberry purée, lemon juice, vinegar, and honey.
3. In a slow but steady stream, whisk in 5.5 tablespoons olive oil until emulsified. Season with pinch of salt.
4. Prepare chicken; heat remaining olive oil in large non-stick skillet.
5. When it starts to simmer, add chicken breasts.
6. Cook for 7 minutes per side; place on platter to cool slightly.
7. Meanwhile, place asparagus in pot of simmering water.
8. Simmer for 2-3 minutes or until crisp-tender; drain and rinse under cold water.
9. When chicken is cool enough to handle, cut in slices and place in bowl; add asparagus and drizzle with prepared vinaigrette.
10. Sprinkle with remaining raspberries before serving.