Smoked Chicken Salad with Baby Greens

• 1 pound medium asparagus, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 tablespoon minced shallots
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon five-spice powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 8 cups (packed) mixed baby greens, such as frisee and lolla rosa
• 1 pound smoked chicken breast, skin removed, thinly sliced
• 4 plum tomatoes, quartered, or 8 cherry tomatoes, halved

1. In a medium saucepan of boiling salted water, cook the asparagus until just tender, about 4 minutes.
2. Drain, refresh under cold water and pat dry with paper towels.
3. Cut the asparagus into 2-inch pieces.
4. In a small bowl, combine the olive oil, vinegar, shallots, mustard, five-spice powder, salt and pepper.
5. In a large bowl, toss the mixed greens, sliced chicken, tomatoes and asparagus.
6. Add the dressing, toss well and serve.

extravirgin olive oil, sherry vinegar, shallots, mustard, fivespice powder, salt, freshly ground pepper, baby greens, chicken, tomatoes

Taken from www.foodandwine.com/recipes/smoked-chicken-salad-with-baby-greens (may not work)