Page 87 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

12 thin asparagus stalks (½ lb/250 g), ends trimmed

Bowl of ice water

4 romaine lettuce leaves, rinsed

TANGY SOY DRESSING

2 tablespoons soy sauce

6 tablespoons olive oil

1½ tablespoons dijon mustard

1½ tablespoons balsamic vinegar

¼ teaspoon sugar

Freshly ground black pepper to taste

1 Heat the oil in a skillet over medium high heat. Pan-fry the chicken breasts for

approximately 5 to 7 minutes on each side until golden brown. Set the chicken aside
on a plate to cool down.

2 Bring 4 cups of water to a vigorous boil in a small pot. While waiting for it to boil,
cut the asparagus into 2-inch pieces. Once the water has come to a boil, turn off the
heat and toss in the asparagus, blanching for 30 seconds. Drain the asparagus directly
into the bowl of ice water, before draining once again and placing it into a large

serving bowl.

3 Tear up the romaine lettuce and toss together with the asparagus pieces.

4 To make the Tangy Soy Dressing, whisk together the soy sauce, olive oil, mustard,
balsamic vinegar, and sugar in a small bowl, until thoroughly combined and smooth.
Set aside.

5 Cut the chicken into thin strips. Combine with the lettuce and asparagus. Drizzle the

Tangy Soy Dressing over the salad and add pepper to taste.