Chicken and Roasted Asparagus Salad

1. 1

   Heat oven to 500 degrees.

2. 2

   Cut asparagus diagonally into 2 inches pieces, toss with 1 Tbs.

3. 3

   of the oil, 1/4 teaspoons salt, and 1/4 teaspoons ground black pepper in a roasting pan.

4. 4

   Bake until lightly browned, 8 to 10 minutes, turning once.

5. 5

   Peel and segment 2 of the oranges; set aside.

6. 6

   Juice the remaining orange and whisk together juice, 2 Tbs.

7. 7

   of the oil, 1/4 teaspoons salt and 1/8 teaspoons ground black pepper; stir in chives.

8. 8

   Sprinkle chicken with 1/2 teaspoons salt and 1/4 teaspoons ground black pepper, or to taste.

9. 9

   Cook in the remaining 1 Tbs.

10. 10

    oil in a large skillet over medium-high heat until browned on both sides, 5 minutes.

11. 11

    Reduce heat to low, cover skillet, and cook chciken until cooked through, 8 to 10 minutes.

12. 12

    Combine asparagus, greens, and orange segments and toss with half the orange juice mixture.

13. 13

    Divide among 4 servings plates, top with sliced chicken breasts, and drizzle with remaining orange juice mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.