Ingredients
250 g (= 0.5 lb)
chicken breast
150 g (= 5.2 oz) asparagus
1 onion
150 g (= 5.2 oz) mushrooms
3 stalks celery
2 eggs (hard boiled)
oil or butter

Dressing:
1 tbsp mustard
2 tbsp white wine
2 tbsp oil (preferably sunflower oil)
salt, pepper

Directions
Heat oil or butter in a pan and fry until golden on both sides. Allow to cool and cut into pieces.
Peel asparagus. Bring water to boil, add salt, sugar and some butter. Cook asparagus until tender, drain and cut into large pieces.
Clean mushrooms. Cut into fine pieces. Wash and cut celery.
Heat oil in a pan. Finely chop the onion and sauté until translucent. Add mushrooms and sauté for 2-3 minutes. Add celery and sauté for another couple of minutes.
Cut hard boiled eggs into large pieces.
Put everything in a bowl and mix gently.
Blend together mustard, white wine, oil, salt and pepper. Mix salad and dressing.