Warm Chicken-And-Asparagus Salad

• 3 tablespoons water
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon salt
• 2 cups (2-inch) diagonally sliced asparagus
• 2 teaspoons Dijon mustard
• 1 pound skinned, boned chicken breasts
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon olive oil
• Cooking spray
• 1/3 cup thinly sliced green onions
• 1 (10-ounce) bag Italian-blend salad greens (about 6 cups)

1. Combine first 6 ingredients in a bowl. Stir well; set aside.
2. Steam asparagus, covered, 3 minutes or until crisp-tender; set aside.
3. Brush 2 teaspoons mustard over both sides of chicken; sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cut chicken across the grain into thin slices. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat, and add chicken and green onions. Saute 6 minutes or until chicken is done. Add vinegar mixture to skillet, and cook 1 minute, stirring constantly.
4. Arrange 1 1/2 cups salad greens on 4 plates; top with 1/2 cup asparagus. Divide chicken mixture evenly among salads.

water, white wine vinegar, olive oil, mustard, ground pepper, salt, asparagus, mustard, chicken breasts, salt, pepper, olive oil, cooking spray, green onions, italianblend

Taken from www.myrecipes.com/recipe/warm-chicken-and-asparagus-salad (may not work)