Spring Salad With Roast Chicken

• 5 asparagus spears, cut into bite sized pieces
• 2 tablespoons sun-dried tomato vinaigrette dressing
• 12 cup cooked chicken, chopped
• 1 ounce monterey jack cheese, cubed
• 1 tomatoes, cut into wedges

1. Place asparagus spears on a microwavable plate with 1/4 cup water; cover and vent.
2. Microwave on high for 1 minute.
3. Place all ingredients in an individual salad bowl.
4. Top with dressing and toss to coat.

tomato vinaigrette, chicken, cheese, tomatoes

Taken from www.food.com/recipe/spring-salad-with-roast-chicken-386414 (may not work)