Preparation
Wash and quarter the tomatoes. Wash the spring onions and cut into thin rings.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000081/000081_step_1_M.jpg)
Wash the asparagus, peel the lower third and remove the woody ends. Halve the spears and cut into thin slices with a vegetable peeler.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000081/000081_step_2_M.jpg)
Cut the chicken into strips and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000081/000081_step_3_M.jpg)
Halve and squeeze the lime juice. Peel and finely chop the garlic,then mix with the honey, mustard, 3 tbsp lime juice and 3 tbsp oil. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000081/000081_step_4_M.jpg)
Heat the remaining oil in a pan and fry the chicken for 5 minutes over a high heat until golden on all sides.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000081/000081_step_5_M.jpg)
Mix the spring onions, tomatoes, asparagus and chicken with the dressing and leave to stand for 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000081/000081_step_6_M.jpg)
Meanwhile, wash the watercress, shake dry and roughly chop. Divide the watercress between bowls. Season the chicken salad with salt and pepper and serve on the watercress.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000081/000081_step_7_M.jpg)