CHICKEN SALAD WITH ASPARAGUS AND SUN-DRIED TOMATO DRESSING

CHICKEN SALAD WITH ASPARAGUS AND SUN-DRIED TOMATO DRESSING image

Yield 6 servings

Number Of Ingredients 9

1/2 cup plus 1 tablespoon EVOO
1/4 cup red wine vinegar
1/2 cup sun-dried tomatoes packed in oil, drained, rinsed, and minced
1 small garlic clove, pressed
salt and pepper
1/2 lb asparagus, trimmed of rough ends and cut on a diagonal into 1-inch pieces
1 cup chopped fresh basil
5 cups shredded roast chicken, room temp
1/2 cup pine nuts, toasted

Steps:

puree 1/2 cup oil, vinegar, sun-dried tomatoes, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in blender until smooth. Transfer to large bowl. (dressing may be made ahead of time, covered, and refrigerate overnight. whisk before using) Heat remaining tablespoon oil in 10-inch nonstick skillet over high heat until hot, add asparagus, 1/4 teaspoon salt, 1/4 teaspoon pepper, cook until asparagus is browned and almost tender, about 3 minutes, stirring occasionally. Transfer to plate to cool. Add cooled asparagus and basil to vinaigrette, stir to combine. Add chicken and toss gently to combine, let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with pine nuts. Serve immediately.