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Chicken Asparagus Salad

Chef Nicole Olivas
Restaurant/Operation The Fresh Gourmet, San Marino, Calif.
Menupart Poultry, Vegetables 
Daypart Lunch, Dinner

Yield: 4 servings
Chicken breasts, split 2
Salt and pepper to taste
Baby greens 10 oz.
Red onion, sliced thin 1/4
Navel oranges, peeled, separated, quartered 2
Citrus balsamic vinaigrette (recipe follows)
Asparagus spears, steamed 1 small bunch
1. Season chicken with salt and pepper; grill. Dice chicken and mix with greens, onion and oranges.
2. Toss with citrus balsamic vinaigrette. Top with asparagus spears.
Citrus Balsamic Vinaigrette
Balsamic vinegar 11 oz.
Orange juice, fresh squeezed 4 oz.
Extra-virgin olive oil 8 oz.
Shallots, finely diced 2
Fresh thyme, finely chopped 2 Tbsp.
Fresh parsley, finely chopped 2 Tbsp.
Sugar 2 Tbsp.
Salt and pepper to taste
Place ingredients in blender and purée until smooth.

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