Spring Asparagus Chicken Salad

• 2 -3 lbs boneless chicken breasts
• 1 lb farfalle pasta, cooked & drained
• 1 lb fresh asparagus
• 1 lb portabella mushroom
• 2 garlic cloves, minced
• 2 shallots, minced
• salt & pepper
• 34 cup caesar salad dressing
• 14 cup parmesan cheese, shredded

1. Season chicken (to your taste) and grill chicken till done.
2. Cut or tear into bite size pieces.
3. Season fresh asparagus & mushrooms by brushing lightly with extra virgin olive oil, salt & pepper.
4. Grill for 3-5 minutes or until done.
5. Coarse cut grilled asparagus & mushrooms into bite size pieces.
6. Cook pasta until al dente, drain well.
7. Mince garlic & shallots.
8. Place cooked pasta, chicken, asparagus, mushrooms, garlic & shallots into large serving bowl, tossing lightly to mix.
9. Season with salt & pepper to taste.
10. Pour your favorite Caesar salad dressing over the mixture to coat, (I started with 3/4 cup and then add slowly to desired consistency of your choice.
11. Sprinkle with Parmesan Cheese.
12. Serve warm but can be served chilled.

chicken breasts, farfalle pasta, fresh asparagus, portabella mushroom, garlic, shallots, salt, caesar salad dressing, parmesan cheese

Taken from www.food.com/recipe/spring-asparagus-chicken-salad-232159 (may not work)