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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.

 

 

 


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