Warm Chicken-and-Asparagus Salad

Cooking Light
4 servings


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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)


Combine first 6 ingredients in a bowl. Stir well; set aside.

Steam asparagus, covered, 3 minutes or until crisp-tender; set aside.

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.

Arrange 1 1/2 cups salad greens on 4 plates; top with 1/2 cup asparagus. Divide chicken mixture evenly among salads.

Created date

April 2004

Nutritional Information

Calories 208
Caloriesfromfat 29 %
Fat 6.6 g
Satfat 1.1 g
Monofat 3.7 g
Polyfat 0.9 g
Protein 30 g
Carbohydrate 6.8 g
Fiber 2.6 g
Cholesterol 66 mg
Iron 2.6 mg
Sodium 421 mg
Calcium 68 mg