Chicken and Roasted Asparagus Salad

• 1 lb asparagus
• 3 oranges
• 4 tablespoons olive oil (using 1T/2T/1T in recipe)
• 1 tablespoon minced chives
• salt and pepper (for asparagus, dressing and chicken, see recipe directions for amounts needed for each)
• 4 (5 ounce) boneless skinless chicken breasts
• 4 cups mixed salad greens

1. Heat oven to 500 degrees.
2. Cut asparagus diagonally into 2 inches pieces, toss with 1 Tbs.
3. of the oil, 1/4 teaspoons salt, and 1/4 teaspoons ground black pepper in a roasting pan.
4. Bake until lightly browned, 8 to 10 minutes, turning once.
5. Peel and segment 2 of the oranges; set aside.
6. Juice the remaining orange and whisk together juice, 2 Tbs.
7. of the oil, 1/4 teaspoons salt and 1/8 teaspoons ground black pepper; stir in chives.
8. Sprinkle chicken with 1/2 teaspoons salt and 1/4 teaspoons ground black pepper, or to taste.
9. Cook in the remaining 1 Tbs.
10. oil in a large skillet over medium-high heat until browned on both sides, 5 minutes.
11. Reduce heat to low, cover skillet, and cook chciken until cooked through, 8 to 10 minutes.
12. Combine asparagus, greens, and orange segments and toss with half the orange juice mixture.
13. Divide among 4 servings plates, top with sliced chicken breasts, and drizzle with remaining orange juice mixture.

asparagus, oranges, olive oil, chives, salt, chicken breasts, mixed salad greens

Taken from www.food.com/recipe/chicken-and-roasted-asparagus-salad-26978 (may not work)