Pesto Vegetable Salad With Chicken
---Vegetables and chicken---
cut in 2-inch pieces
skinless boneless chicken breast halves,
cut into 1-inch squares
---Creamy Pesto Dressing---
red wine vinegar
coarsely ground pepper,
or to taste
---To complete the recipe---
red bell pepper,
freshly ground pepper,
grated fresh Parmesan cheese,
Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through. Remove from the heat and set aside; cover to keep warm.
Stir together the dressing ingredients in a small mixing bowl. Taste and adjust the seasoning.
Place a bed of lettuce on four salad plates.
Toss together the asparagus, chicken, and red pepper in a large bowl. Add the dressing; toss again. Mound the warm salad on the lettuce.
Put the asparagus in a large microwave-proof dish; add about 1/4 cup water. Cover and microwave on high for about 5 minutes, or until the asparagus is crisp-tender. Drain well; cover to keep warm. (If you prefer, cook the asparagus pieces in a stovetop steamer.)
Advance Preparation: This dressing will keep for 2 days in a tightly closed container in the refrigerator. If it thickens after standing, thin with milk or water. The
prepared salad can be covered, refrigerated for up to 1 day. Serve chilled or at room temperature.