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
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.)
Heat remaining oil until beginning to smoke, add asparagus, and cook until browned and almost tender. About 3 minutes. Transfer to plate to cool.
Add asparagus and basil to vinaigrette; stir to combine. Add chicken and toss. Salt & pepper if desired. Sprinkle with goat cheese and pine nuts.