Parmesan Chicken and Asparagus Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 cup lemon vinaigrette, divided
- 2 Tbsp olive oil
- 2 (10-oz) pkg asparagus spears
- 1 (10-oz) pkg spring mix
- 1 (6-oz) pkg shredded Parmesan cheese
Instructions
- Brush chicken with ¼ cup vinaigrette. Season with salt and pepper, if desired.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 minutes per side or until done. Remove from skillet, and let stand 5 minutes.
- Meanwhile, microwave asparagus according to package directions.
- Divide asparagus among 6 plates; top with spring mix and chicken. Drizzle with ¾ cup vinaigrette, and sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
510
|
510
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 50 | 50 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 949 | 949 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
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