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Salad: Warm Chicken & Asparagus Salad

Source of Recipe

adapted from The Healthy Kitchen


List of Ingredients

12 baby red potatoes, cut in half
6 boneless skinless chicken breast halves
1/2 tablespoon fresh ground black pepper
(salt to taste)
1/4 cup white wine
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bunches fresh sasparagus
2 cups mixed greens

DRESSING:
1 large shallot, minced
2 cloves garlic, minced
2 tablespoons fresh squeezed lemon juice
3 tablespoons balsamic vinegar
3 tablespoons rice vinegar
(1/4 cup olive oil-sub. w/ chicken broth?)
2 tablespoons white wine
2 tablespoons chiopped fresh dill weed
(1/4 tsp salt or to taste)


Recipe

Preheat oven to 325ºF. Steam the potatoes by putting them in a large pot filled with about 2 inches of boiling water. Cover the pot and steam the potatoes until tender, approx. 30 minutes. Drain and transfer the potatoes to a large bowl.

Put the chicken into a baking dish, season with (salt and) pepper, and add the wine, basil and parsley. Bake for 30 minutes. Make 2 diagonal slices across each chicken breast, creating 3 pieces of chicken per breast.

Meanwhile, cut 2 inches off the bottom of each asparagus stalk and blanch the stalks in a pot of boiling water, just until they are tender, about 2 minutes. Lay the asparagus on a platter and let them cool at room temperature. When they are cool, cut lengthwise down the center of each stalk.

Whisk together thoroughly all the dressing ingredients in a large bowl. Pour half of the dressing over the potatoes and mix gently with a spoon so they are totally covered.
To serve (altered for OP as follows): Measure out your appropriate amount of cooked chicken and potato. Serve with greens and asparagus, and drizzle with remaining dressing.