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Warm Chicken-and-Asparagus Salad

Yield 4 servings

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)

Nutrition 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

How to Make It

  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.