- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- Serves 2
Ingredients
- 2
- Chicken Tournedos
- 0
- 1
- Asparagus, 2 inches (5 cm) of the stems trimmed
- 0
- 4
- Extra Virgin Olive Oil
- 60
- 1
- Grated Yukon Gold potatoes (drained on a paper towl to remove excess moisture)
- 250
- 1
- All-purpose flour
- 15
- 0
- Pinch each salt and pepper
- 0
- 3
- Cucumber Dressing
- 45
- 2
- Finely diced tomato
- 30
- 4
- Chopped fresh chives
- 60
Method
- Step 1
- Prepare chicken tournedos according to package directions.
- Step 2
- Preheat grill to medium. Toss asparagus in 1 tbsp (15 mL) of olive oil. Grill, turning once, until tender crisp, about 6 minutes. Transfer onto 2 plates. Set aside.
- Step 3
- In a medium bowl, combine potatoes, flour, salt, pepper and 2 tbsp (30 mL) chives. Heat remaining oil in a skillet over medium-high heat. Form potato mixture into two pancakes in hot pan. Gently flatten, reduce heat to medium-low and fry until golden, about 5 minutes. Carefully turn the pancakes and cook until golden and crisp, another 5 minutes. Drain on paper towel.
- Step 4
- Place a potato pancake onto each of the plates alongside the asparagus. Top with chicken tournedos. Drizzle with cucumber dressing and garnish with chives and tomatoes.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 580
- Fat:
- 40 g
- Carbs:
- 26 g
- Protein:
- 34 g