Chicken And Roasted Asparagus Salad

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This is a refreshing salad which can be served as a luncheon dish or dinner with crusty rolls. Adjust salt and pepper to taste. from redbook magazine/april 2001.

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Steps

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Heat oven to 500 degrees.

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Cut asparagus diagonally into 2 inches pieces , toss with 1 tbs.

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Of the oil , 1 / 4 teaspoons salt , and 1 / 4 teaspoons ground black pepper in a roasting pan.

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Bake until lightly browned , 8 to 10 minutes , turning once.

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Peel and segment 2 of the oranges.

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Set aside.

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Juice the remaining orange and whisk together juice , 2 tbs.

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Of the oil , 1 / 4 teaspoons salt and 1 / 8 teaspoons ground black pepper.

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Stir in chives.

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Sprinkle chicken with 1 / 2 teaspoons salt and 1 / 4 teaspoons ground black pepper , or to taste.

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Cook in the remaining 1 tbs.

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Oil in a large skillet over medium-high heat until browned on both sides , 5 minutes.

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Reduce heat to low , cover skillet , and cook chciken until cooked through , 8 to 10 minutes.

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Combine asparagus , greens , and orange segments and toss with half the orange juice mixture.

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Divide among 4 servings plates , top with sliced chicken breasts , and drizzle with remaining orange juice mixture.

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Ingredients

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asparagus, oranges, olive oil, chives, salt and pepper, boneless skinless chicken breasts, mixed salad greens