Chicken And Asparagus Salad

• 2 bunches asparagus, trimmed and cut into 2-inch lengths
• 1 1/2 cups shredded roast or rotisserie chicken
• 8 oz cherry tomatoes, halved
• 4 oz arugula leaves
• 1/2 cup pine nuts, toasted
• 1/2 cup crumbled feta cheese
• None None FOR THE LEMON DRESSING
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tsp wholegrain mustard
• 1/2 small clove garlic, crushed

1. Bring a large saucepan of salted water to a boil on high heat. Blanch asparagus for 30-60 seconds or until almost tender. Drain and rinse under cold water.
2. For the dressing, whisk all ingredients in a small bowl. Season to taste.
3. Combine asparagus, chicken, tomatoes, arugula and pine nuts in a large bowl. Drizzle with half the dressing and toss gently. Sprinkle with feta cheese. Serve with remaining dressing.

bunches, shredded roast, cherry tomatoes, arugula, pine nuts, feta cheese, lemon dressing, extra virgin olive oil, lemon juice, maple syrup, wholegrain mustard, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/32631 (may not work)