Italian Chicken Salad

Cooking Instructions

Puree ½ cup oil, vinegar, sun-dried tomatoes, garlic, ¼ teaspoon salt, and ½ teaspoon pepper in blender until smooth. Transfer to large bowl.

Heat remaining tablespoon oil in 10-inch nonstick skillet over high heat until beginning to smoke; add asparagus, ¼ teaspoon salt, and ¼ teaspoon pepper; cook until asparagus is browned and almost tender, about 3 minutes, stirring occasionally. Transfer to cool plate.

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, sprinkle with pine nuts and goat cheese.

Serve over salad greens.