1. Potatoes and eggs are steamed in a pot.
2. The chicken nuggets are marinated in Orleans marinade for a few hours to taste.
3. Pour olive oil into the casserole.
4. After the oil is hot, add the asparagus and fry until the surface is green.
5. Add the chicken pieces and fry them on both sides.
6. Pour apple cider vinegar and olive oil into the bowl.
7. Add a little lemon juice, honey, and black pepper granules, and mix well.
8. Cut the potatoes and place them on the bottom of the cup.
9. Put in the cut chicken.
10. Add asparagus and cherry tomatoes.
11. Cut the egg open to the top.
12. Just drizzle the vinaigrette on top of the salad.
Tips:1. The potatoes I used are relatively small, so I steamed three of them.
2. The side dishes are optional, but the salad tastes better with some meat.
