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Chicken Salad with Asparagus and Sun-Dried Tomato Dressing
Chicken Salad with Asparagus and Sun-Dried Tomato Dressing

Chicken Salad with Asparagus and Sun-Dried Tomato Dressing

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup + 1 Tbsp. olive oil, divided
1/4 cup red wine vinegar
1/2 cup sun-dried tomatoes packed in oil, drained, rinsed and minced
1 small garlic clove, pressed
1/4 tsp salt
1/2 tsp pepper
1/2 lb asparagus, trimmed of tough ends and cut into diagonal into 1" pieces
1 cup chopped, fresh basil leaves
5 cups shredded roast chicken
3 ounces goat cheese, crumbled
1/2 cup pine nuts, toasted
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Let's Make It
1
Puree 1/2 cup oil, vinegar, sun-dried tomatoes, garlic, salt and pepper in blender until smooth. (Dressing may be made ahead of time, covered and refrigerated overnight. Whisk to recombine before using.)
2
Heat remaining oil until beginning to smoke, add asparagus, and cook until browned and almost tender. About 3 minutes. Transfer to plate to cool.
3
Add asparagus and basil to vinaigrette; stir to combine. Add chicken and toss. Salt & pepper if desired. Sprinkle with goat cheese and pine nuts.
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