Page 140 - One-Dish Meals

Warm Chicken and

Spinach Salad

A perfect dinner on the lighter side—sautéed chicken tenders and
asparagus served on a bed of baby spinach, drizzled with mustard
vinaigrette.
P R E P 15 minutes C O O K 20 minutes M A K E S 4 main-dish servings

1 bag (about 6 ounces) baby spinach 1 ⁄2 teaspoon salt
3 teaspoons plus 1 tablespoon 1 ⁄4 teaspoon coarsely ground black
olive oil pepper
1 pound medium asparagus, 1 tablespoon balsamic vinegar
trimmed and cut diagonally into
1 tablespoon fresh lemon juice
1
1 ⁄2-inch pieces
1 ⁄2 teaspoon Dijon mustard
1 large shallot, thinly sliced
1 ⁄4 teaspoon sugar
1 pound chicken-breast tenders
1. Place spinach leaves on large platter and set aside.

2. In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium-
high heat until hot. Add asparagus and shallot, and cook 5 minutes or
until golden, stirring occasionally. Reduce heat to medium; add 2 table-
spoons water and cook, covered, 5 minutes longer or until asparagus is ten-
der, stirring occasionally. Spoon asparagus mixture over spinach.

3. Increase heat to medium-high. In same skillet, in 1 teaspoon olive oil,
1
cook chicken with ⁄4 teaspoon salt and ⁄8 teaspoon pepper until it loses
1
its pink color throughout, 5 minutes, turning once.
4. Meanwhile, prepare dressing: In cup, with wire whisk or fork, mix vine-
gar, lemon juice, mustard, sugar, remaining 1 tablespoon olive oil, remain-
ing ⁄4 teaspoon salt, and remaining ⁄8 teaspoon pepper until blended.
1
1
5. Spoon chicken onto platter with spinach and asparagus. Add dressing
to hot skillet and cook 30 seconds, stirring. Drizzle mixture over chicken
and vegetables.

E A C H S E R V I N G About 225 calories | 30 g protein | 8 g carbohydrate |
9g total fat (1 g saturated) | 66 mg cholesterol | 395 mg sodium.

140 Salads & Sandwiches