Warm Chicken-and-Asparagus Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 29%
  • Fat: 6.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 30g
  • Carbohydrate: 6.8g
  • Fiber: 2.6g
  • Cholesterol: 66mg
  • Iron: 2.6mg
  • Sodium: 421mg
  • Calcium: 68mg


  • 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)


  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.
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