Source: dLife

Chicken with crisp-tender asparagus and a warm vinaigrette.

Servings

3 tbsp cold water
2 tbsp white wine vinegar
1 tbsp olive oil
1 tsp dijon mustard
0.25 tsp black pepper , coarsely ground
0.12 tsp salt
2 cup fresh asparagus , diagonally sliced
2 tsp dijon mustard
1 lb boneless skinless chicken breasts
0.25 tsp salt
0.12 tsp black pepper
1 tsp olive oil
1 cooking spray
0.33 cup fresh chopped green onion
6 cup romaine lettuce

1 Whisk together water, vinegar, oil, mustard, pepper, and salt; reserve.
2 Steam asparagus for 3 minutes; reserve.
3 Coat chicken on both sides with mustard and season with salt and pepper. Slice chicken into thin pieces. Pour oil in a cooking spray coated frying pan and heat over medium-high heat. Saute chicken and green onions 6 minutes or until chicken is fully cooked. Pour vinegar mixture into pan and cook 1 minute.
4 Top salad greens with asparagus and chicken; drizzle any left over liquid over greens.

This chicken salad is also great in a warm crusty roll.