Ingredients:

• 1 lb. (454g) asparagus, ends trimmed, cut diagonally into 2" (5cm) pieces
• 2 Tbsp. (30mL) Mrs. Dash® Original Blend, divided
• 2 Tbsp. (30mL) olive oil, divided
• 1 lb. (454g) skinless, boneless chicken breast halves
• 1/2 seedless cucumber, peeled & sliced
• 1 1/2 cups (360mL) grape tomatoes
• 2 Oz. (56g) coarsely chopped pitted kalamata or ripe olives
• 1 1/2 cups (360mL) country-style or Italian bread cut into 3/4" (1.85cm) cubes
• 2 Tbsp. (30mL) balsamic vinegar
• 1 Tbsp. (15mL) Mrs. Dash® Tomato Basil Garlic Blend

Directions:

1. Preheat oven to 400°F (200°C).
2. In a roasting pan, toss asparagus with 1 Tbsp. (15mL) oil and 2 Tbsp. (30mL) Mrs. Dash® Original Blend. Roast until lightly browned and tender, about 10-12 minutes, stirring once after 5 minutes.
3. Meanwhile, sprinkle chicken with remaining 1 Tbsp. (15mL) Mrs. Dash® Original Blend. Spray large skillet with cooking oil spray, bring to medium-high heat. Add chicken and cook until browned on both sides, 5 minutes. Reduce heat, cover and simmer until no longer pink. Cut into bite size pieces.
4. In a large bowl, combine asparagus, cucumber, tomatoes, olives and bread. Toss to combine. In a small bowl whisk together remaining 1 Tbsp. (15mL) olive oil, vinegar and Mrs. Dash® Tomato Basil Garlic Seasoning Blend. Add chicken pieces.
5. Pour mixture over salad and toss.

Recipe Summary:

Serves: 6

Serving Size: 8.17 Oz. (231.65g)

Prep Time: 15 min

Cook Time: 25 min to 30 min

Nutritional Information:

Calories:210 % of Calories from Fat:39 % Total Fat:9 g     Saturated Fat:1 g     Unsaturated Fat:7 g     Trans Fat:0 g Cholesterol:44 mg Sodium:262 mg  Potassium:520 mg Carbohydrates:13 g Fiber:3 g Protein:21 g

moderate sodium