Warm Chicken and Spinach Salad
Instructions:
- A perfect dinner on the lighter side—sautéed chicken tenders and asparagus served on a bed of baby spinach, drizzled with mustard vinaigrette.
- 1 bag (about 6 ounces) baby spinach
- 3 teaspoons plus 1 tablespoon olive oil
- 1 pound medium asparagus, trimmed and cut diagonally into
- 11â„2-inch pieces
- 1 large shallot, thinly sliced
- 1 pound chicken-breast tenders
- 1â„2 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1â„2 teaspoon Dijon mustard
- 1â„4 teaspoon sugar
- Place spinach leaves on large platter and set aside.
- In nonstick 12-inch skillet, heat 2 teaspoons olive oil over mediumhigh heat until hot. Add asparagus and shallot, and cook 5 minutes or until golden, stirring occasionally. Reduce heat to medium; add 2 tablespoons water and cook, covered, 5 minutes longer or until asparagus is tender, stirring occasionally. Spoon asparagus mixture over spinach.
- Increase heat to medium-high. In same skillet, in 1 teaspoon olive oil, cook chicken with 1â„4 teaspoon salt and 1â„8 teaspoon pepper until it loses its pink color throughout, 5 minutes, turning once.
- Meanwhile, prepare dressing: In cup, with wire whisk or fork,mix vinegar, lemon juice,mustard, sugar, remaining 1 tablespoon olive oil, remaining 1â„4 teaspoon salt, and remaining 1â„8 teaspoon pepper until blended.
- Spoon chicken onto platter with spinach and asparagus. Add dressing to hot skillet and cook 30 seconds, stirring. Drizzle mixture over chicken and vegetables.