1 chicken breast threaded
1 bunch green asparagus
1 sweet onion
1 large tomato
1 can pitted black olives
2 tablespoons balsamic vinegar
Salt and pepper
Number of servings:
Cut into slices or dice the mozzarella and let it dry on paper towels (always loose a lot of water).
Roast chicken, cut it into thin strips and season.
Then open the avocados and cut into slices.
Blanch in boiling water abundant asparagus for 5 minutes, remove and cut the cooking water with ice. We dry and reserve.
We thin slices zucchini with a mandoline and cut into very thin slices onion. Chop the tomatoes into small cubes and cut it in half black olives.
In addition, we make the vinaigrette with balsamic vinegar and olive oil.
We assemble the dish with all ingredients and season to taste.