Succulent Chicken Asparagus Salad (Warm Or Cold)

1. 1

   Roast the frozen chicken on a rack in a 400f degree oven,'til cooked through and slightly browned on top, about 1 hour.

2. 2

   While still hot, slice in half inch strips.

3. 3

   Arrange strips on a serving platter.

4. 4

   While the chicken is roasting, snap off the tough ends of asparagus and place the asparagus in a steamer.

5. 5

   Sprinkle with dried thyme, salt and freshly ground pepper.

6. 6

   Steam asparagus 5 minutes,'til tender crisp.

7. 7

   Arrange the asparagus spears on the platter intermingled with the chicken.

8. 8

   Drizzle platter with olive oil and balsamic vinegar.

9. 9

   Sprinkle with chopped parsley, thyme, jalepino, salt and freshly ground pepper.

10. 10

    Serve immediately, warm or serve cold, refrigerate, lightly covered with plastic film for up to 3 hours.

11. 11

    Cooking the chicken from frozen keeps it very succulent and tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.