Warm Chicken-and-Asparagus Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons water |
2 tablespoons white wine vinegar |
1 tablespoon olive oil |
1 teaspoon dijon mustard |
1/4 teaspoon coarsely ground pepper |
1/8 teaspoon salt |
2 cups (2-inch) diagonally sliced asparagus |
2 teaspoons dijon mustard |
1 pound skinned, boned chicken breasts |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon olive oil |
cooking spray |
1/3 cup thinly sliced green onions |
1 (10-ounce) bag italian-blend salad greens (about 6 cups) |
Directions:
1. Combine first 6 ingredients in a bowl. Stir well; set aside.
2. Steam asparagus, covered, 3 minutes or until crisp-tender; set aside.
3. Brush 2 teaspoons mustard over both sides of chicken; sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cut chicken across the grain into thin slices. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat, and add chicken and green onions. Sauté 6 minutes or until chicken is done. Add vinegar mixture to skillet, and cook 1 minute, stirring constantly.
4. Arrange 1 1/2 cups salad greens on 4 plates; top with 1/2 cup asparagus. Divide chicken mixture evenly among salads.
|
|