- 4
- Average
- 15 mins
- 15 mins
- Average budget
Ingredients
- 1 bunch Spinach
- 1 lb Asparagus
- 1 tbsp vegetable oil
- 4 boneless, skinless chicken breasts
- ½ lb thickly sliced mushrooms
- Dressing
- ¼ cup white wine vinegar
- ½ olive oil
- 1 clove minced garlic
- 2 tsp dried tarragon
- 2 tsp mustard
- 1 tsp salt
- 1 tsp sugar
- ¼ tsp black pepper
- Garnish:
- 2 Tomatoes
- Sliced Mushrooms
Preparation
Step 1
Break off stems from spinach and tear into bite-sized pieces. Place in large bowl. Break off tough ends of asparagus and discard. In large pot of boiling salted water, cook asparagus for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water. Add to spinach.
In large skillet, heat oil over medium-high heat; brown chicken on both sides. Add mushrooms; cook until chicken is no longer pink inside, about 5 minutes.
Dressing:
Shake together vinegar, oil, garlic, tarragon, mustard, salt, sugar and pepper until well blended. Pour about 2 tbsp over chicken mixture; cook, stirring, for another minute or until well coated.
Add dressing to spinach mixture; toss to coat. Arrange spinach and asparagus on plates. Arrange tomato wedges around edge. Remove chicken from pan and cut into crosswise strips. Arrange sliced chicken on top of salad with sprinkling of mushrooms.
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