Chicken Carpaccio with Salsa Verde

  • 10 servings


  • 1 kg green asparagus
  • salt, sugar, pepper
  • 1 kg chicken fillet
  • 3 tablespoons oil
  • 1 1⁄2 bunch of flat parsley
  • 1 bunch of mint
  • 2 garlic cloves
  • 3 tablespoons capers (glass)
  • 2 teaspoons Dijon mustard
  • 8 tablespoons lime juice
  • 11–13 tablespoons olive oil
  • 150 g crème fraîche (or sour creme)
  • 150 g salad mix
  • 7 tablespoons light balsam vinegar



1. Wash the asparagus and trim the ends on a slant. Cut them on a slant in 1cm pieces (leave the heads uncut). Add the asparagus to a pot with boiling water and a pinch of sugar. Let it boil up again and then boil for 2 minutes. Drain through a sieve, rinse in cold water and then allow to drain and cool off.

2. Wash the chicken and dab dry. Heat oil in a pan. Fry for 6-8 minutes on every side. Season with salt and pepper. Take them out from the pan and put them aside.

3. In the meanwhile wash the herbs, shake dry and pick the leaves. Peel the garlic and chop it coarsely. Add herbs, garlic, half of the capers, mustard, lime juice and 6-8 tablespoons oil in a bowl and finely mix with a hand blender. Stir in creme fraîche. Season with salt and pepper.

4. Wash the salad and let it dry. For the vinaigrette mix vinegar, salt, pepper and 1/2 a teaspoon of sugar. Add 5 teaspoons of olive oil. Mix salad, asparagus and the vinaigrette on a big plate. Cut the meat in very thin slices and arrange it as carpaccio on the salad. Spread the salsa verde over the whole plate and decorate with the rest of the capers.

 25 g protein, 20 g fat, 25 g carbs


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