Servings:
4 to 6 servings
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
-
1 poundasparagus spearssee savings
-
1/3 cupbottled Italian salad dressing or poppy seed salad dressingsee savings
-
1 tablespoonorange juicesee savings
-
1 teaspoonfinely shredded orange peelsee savings
-
8 cupsfresh baby spinach or assorted mixed greenssee savings
-
1 cupsliced fresh strawberriessee savings
-
1 cupfresh blueberriessee savings
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2 6-ounce packagesTyson® Grilled & Ready® Refrigerated Chicken Breast Stripssee savings
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1/4 cuptoasted pecan halves or chopped toasted walnutssee savings
Directions
1.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut into 1-inch pieces. Cook asparagus, covered, in a small amount of boiling salted water 3-5 minutes or until crisp-tender. Drain asparagus; rinse with cold water. Let stand in cold water until cool; drain.
2.
Meanwhile, for salad dressing, in a small bowl combine salad dressing, orange juice, and orange peel; set aside.
3.
In a large bowl combine cooled asparagus, spinach, Grilled & Ready® Chicken Breast Strips, strawberries, and blueberries. Sprinkle with pecans and drizzle with dressing.
Serving Suggestion:
Serve with blueberry and/or bran muffins for a luncheon or whole wheat rolls for a light supper.
Nutrition information
Calories 289, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 619 mg, Carbohydrate 19 g, Fiber 7 g, Protein 26 g, Calcium 15 mg. Daily Values: Vitamin A 164%, Vitamin C 139%.
Percent Daily Values are based on a 2,000 calorie diet
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