Chicken Salad With Asparagus And Sun-Dried Tomato Dressing

Submitted by: admin on April 2, 2020

Serves 6

Ingredients

1⁄2 cup extra-virgin olive oil plus 1 additional tablespoon
1⁄4 cup red wine vinegar
1⁄2 cup oil-packed sun-dried tomatoes, rinsed and minced
1 small garlic clove, minced
Salt and pepper
1⁄2 pound asparagus, trimmed and cut on bias into 1-inch lengths
1 cup chopped fresh basil
1 recipe CLASSIC ROAST CHICKEN, cooled, meat removed and shredded into 2-inch pieces
3 ounces goat cheese, crumbled (3⁄4 cup) (optional)
1⁄2 cup pine nuts, toasted

Instructions

  1. Puree 1⁄2 cup oil, vinegar, sun-dried tomatoes, garlic, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper in blender until smooth. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.)
  2. Heat remaining tablespoon oil in 10-inch nonstick skillet over high heat until beginning to smoke; add asparagus, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; cook until asparagus is browned and almost tender, about 3 minutes, stirring occasionally. Transfer to plate and let cool.
  3. Add cooled asparagus and basil to vinaigrette; stir to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Season with salt and pepper to taste and sprinkle with goat cheese, if using, and pine nuts. Serve immediately.

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