Leftover Grilled Chicken Asparagus | Olive Oil | Pine Nuts Mixed Baby Greens
Vinaigrette Lemon Juice & Zest | Garlic White Balsamic Vinegar | Honey Dijon Mustard | Salt | Pepper
Rinse asparagus, pat dry and remove the ends. Toss with EVOO, then sprinkle with coarse salt and roast in a preheated oven until lightly golden.
Toast pine nuts until fragrant and lightly golden. Whisk together all the vinaigrette ingredients. Fill a large salad bowl or individual bowls with mixed greens.
Chop roasted asparagus and place on top of greens. Add sliced grilled chicken, sprinkle with pine nuts and drizzle with the lemon vinaigrette.