Spring = Asparagus

There are many things I love about Spring but one of them is asparagus. At close to $4/lb the rest of the year, Spring brings prices that are affordable. I recently picked up asparagus for just 99 cents a lb! Of course, I bought an insane amount of it and then have been looking for different ways to use it. Here's a recipe I found recently that is delicious! (Note: medifastcenters.com is a great resource for healthy delicious recipes)

Chicken and Asparagus Salad

Ingredients

• 1 lb raw, boneless, skinless chicken breasts, cut into ½” slices (should yield two 6-oz cooked servings)
• 4 cups field or Italian salad greens
• ½ cup (6 medium or 12 small/thin 5-¼” to 7” spears) asparagus
• ½ cup (4 medium) cherry tomatoes, chopped
• 2 Tbsp Ken’s® Red Wine Vinegar & Olive Oil
• 4 tsp lemon juice
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp Mrs. Dash® Original Garlic & Herb Seasoning Blend

Directions

In a small bowl, whisk together salad dressing, lemon juice, Mrs. Dash®, salt, and black pepper. Trim asparagus ends, but leave the rest whole. Bring pot of water to boil; add asparagus and cook 7-10 minutes or until al dente (tender-crisp). Slice chicken and chop tomatoes; set aside until asparagus is cooked. Drain asparagus, then add, chicken, tomatoes, asparagus, and dressing mixture to pot and cook over medium heat until mixture is warmed through and chicken is no longer pink, about 5-7 minutes. To serve, line plates with 2 cups salad greens; add chicken and asparagus mixture over greens.

Nutritional info: 2 servings, 380 calories, 12 g total fat, 2.5 g sat fat, 145 mg cholesterol, 650 mg sodium, 11 g total carbs, 4 g fiber, 56 g protein

Delicious! Enjoy!