Calories Per Serving: 280
Servings: 1
Ingredients:
8 oz strawberries, quartered
3 oz cooked chicken, chopped into bite sized pieces
12 oz asparagus spears, chopped
1 T Pompeian balsamic vinegar
1 T dijon mustard
pink salt, to taste
Directions:
- Steam asparagus then drain and rinse with cold water until chilled
- Stir in strawberries then transfer to plate
- Top with chicken
- Combine vinegar and mustard in small bowl (add some water, if desired, to dilute slightly)
- Pour dressing over salad
- Sprinkle with pink salt