Here’s a quick recipe to throw together on a busy weeknight when your trying to stick to your healthy eating goals. It’s super tasty and one of our go-to favorites for nights when it’s still a little warm out!!
1 cup water 1 pound asparagus spears, trimmed
(for a quicker dinner, frozen asparagus can be lightly heated until unfrozen in the microwave) 2 cups shredded rotisserie chicken 1 cup frozen peas, thawed 3 tablespoons white balsamic vinegar 3 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper ⅛ teaspoon crushed red pepper (optional) 1 cup crumbled goat cheese (chèvre) (4 oz.) ¼ cup torn fresh mint leaves
Step 1 In a 10-inch skillet bring the water to boiling. Add asparagus. Return to boiling; reduce heat. Simmer, covered, 2 to 3 minutes or just until asparagus is crisp-tender. Drain in a colander. Rinse with cold water; drain again. (Skip this step if using microwaved asparagus) Step 2 Arrange asparagus on a platter. Top with chicken and peas. For dressing, in a small bowl whisk together next five ingredients (through crushed red pepper). Drizzle salad with dressing and sprinkle with cheese and mint.
Recipe and Photo Courtesy of: Better Homes and Garden