Roasted Chicken Asparagus Salad

By Chef Carrie Wong

2 lbs Roasted Chicken (see below)

2 lbs Asparagus (see below)

½ cup slivered green onions

½ cup mayo (light is fine)*

¾ cup plain yogurt

1 tsp Dijon mustard

3 T chopped fresh tarragon

½ cup toasted pecans

Salt & Pepper to taste

Season 2 pounds of chicken breast (or chicken pieces) liberally with salt & pepper. Place on a sheet pan and roast at 375° until done (35 to 40 minutes) depending on the size. Instant read thermometer should read 185°. Set aside to cool.

Note: A store bought rotisserie chicken works great.

Trim end from asparagus and cult into 1” lengths. Blanch asparagus by dropping into boiling salted water for 45 seconds. Remove from water and place into a bowl of ice water to quick chill. Wait 10 minutes, drain completely and pat dry with paper towels.

In a large bowl combine chicken, asparagus, onions and pecans. Mix mayo, mustard, yogurt, tarragon, salt and pepper together well. Toss will chicken mixture and chill for 30 minutes.

Delicious with a warm crusty baguette, or over cooked quinoa or rice for those with gluten concerns

*Note for those with soy or gluten allergies, you can substitute low fat or fat free sour cream. Most commercial mayo contains soybean oil and some specialty mayo may contain gluten.