Ingredients

• 1 lb raw, boneless, skinless chicken breasts, cut into ½” slices (should yield two 6-oz cooked servings)
• 4 cups field or Italian salad greens
• ½ cup (6 medium or 12 small/thin 5-¼” to 7” spears) asparagus
• ½ cup (4 medium) cherry tomatoes, chopped
• 2 Tbsp Ken’s® Red Wine Vinegar & Olive Oil
• 4 tsp lemon juice
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp Mrs. Dash® Original Garlic & Herb Seasoning Blend

Direction

In a small bowl, whisk together salad dressing, lemon juice, Mrs. Dash®, salt, and black pepper. Trim Asparagus ends, but leave the rest whole. Bring pot of water to boil; add asparagus and cook 7-10 minutes or until al dente (tender-crisp). Slice chicken and chop tomatoes; set aside until asparagus is cooked. Drain asparagus, then add, chicken, tomatoes, asparagus, and dressing mixture to pot and cook over medium heat until mixture is warmed through and chicken is no longer pink, about 5-7 minutes. To serve, line plates with 2 cups salad greens; add chicken and asparagus mixture over greens.