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Chicken Salad with Asparagus and Sun-Dried Tomato Dressing

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 30 min
Category: Salads Sub Category: Tuna/Chicken/Egg Salads

what you need
  • 1/2 cup + 1 Tbsp. olive oil, divided
  • 1/4 cup red wine vinegar
  • 1/2 cup sun-dried tomatoes packed in oil, drained, rinsed and minced
  • 1 small garlic clove, pressed
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 lb. asparagus, trimmed of tough ends and cut into diagonal into 1" pieces
  • 1 cup chopped, fresh basil leaves
  • 5 cups shredded roast chicken
  • 3 ounces goat cheese, crumbled
  • 1/2 cup pine nuts, toasted
make it
Puree 1/2 cup oil, vinegar, sun-dried tomatoes, garlic, salt and pepper in blender until smooth. (Dressing may be made ahead of time, covered and refrigerated overnight. Whisk to recombine before using.)

Heat remaining oil until beginning to smoke, add asparagus, and cook until browned and almost tender. About 3 minutes. Transfer to plate to cool.

Add asparagus and basil to vinaigrette; stir to combine. Add chicken and toss. Salt & pepper if desired. Sprinkle with goat cheese and pine nuts.
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