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.
This recipe has been added to the following public cookbooks:
Debbie's Collection of Great Recipes,
Chicken Cookbook,
Roxann's Greatest meals,
Ashley Goltz,
JOAN SUMMER
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | JennyPK
05/15/08 01:38 AM | This recipe sounds scrumptious!What a celebration of summer with each bite! This salad made my mouth water as I was reading the ingrediants. Can't wait to make it! |
1 - 1 of 1 Reviews
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
