Warm Chicken-and-Asparagus Salad

By Lv2Cook

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)

Preparation

Step 1

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.