A Yummy Spring Salad

I started a recipe exchange in our ward and we met for the first time on Tuesday. It was a lot of fun to just sit, eat and chat with friends. Every recipe has to be healthy-meaning, as little processed food and sugar and saturated fat as possible. Our theme this time was spring salads. One of my favorites was this one that I want to share. It is a hardy salad, so even the males in our lives will enjoy it, and it is a one-dish dinner-which I love. Enjoy!!

Warm Chicken & Asparagus Salad -Sis. Shaw
-12 baby red potatoes
-6 bonelss half chicken breasts
-1/2 tsp ground pepper
-1/2 tsp salt
-1/4 c chicken broth or white wine
-1 tbsp minced fresh basil
-1 tbsp minced freash parsley
-1 bunch of asparagus (I also use TJs Brittany Blend of beans)
-2 c mixed greens or spinach

DRESSING
-1 large shallot minced
-2 cloves garlic minced
-2 tbsp fresh lemon juice
-3 tbsp balsamic vinegar
-3 tbsp rice vinegar
-1/4 c olive oil
-2 tbsp white wine (cooking type is fine)
-2 tbsp fresh dill
-1/4 tsp salt

Preheat oven to 325. Put chicken in a baking dish, season with salt and pepper, add wine, basil, and parsley. Bake for 30 mins. Cut breasts diagnally making 3 slices

Cut potatoes in half and put in a large pot to steam over boiling water until tender (about 30 mins) Drain and transfer to a large bowl. When dressing is done-pour 1/2 of dressing over potatoes and let marinate.

Meanwhile, cut 2 inshes off the bottom of the aparagus stalks and blanch in a pot of boiling water until tender. Let sparagus cool and when room temp, cut in half lengthwise.

Whisk together all dressing ingredients. (I sometimes blend once to get shallot and garlic small enough.) Arrange all salad components on a bed of mixed greens with an additional tbsp of dressing drizzeled over the dish