Succulent Chicken Asparagus Salad (Warm or Cold)

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast the frozen chicken on a rack in a 400f degree oven,'til cooked through and slightly browned on top, about 1 hour.
  • While still hot, slice in half inch strips.
  • Arrange strips on a serving platter.
  • While the chicken is roasting, snap off the tough ends of asparagus and place the asparagus in a steamer.
  • Sprinkle with dried thyme, salt and freshly ground pepper.
  • Steam asparagus 5 minutes,'til tender crisp.
  • Arrange the asparagus spears on the platter intermingled with the chicken.
  • Drizzle platter with olive oil and balsamic vinegar.
  • Sprinkle with chopped parsley, thyme, jalepino, salt and freshly ground pepper.
  • Serve immediately, warm or serve cold, refrigerate, lightly covered with plastic film for up to 3 hours.
  • Cooking the chicken from frozen keeps it very succulent and tender.
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