Servings: 1
Calories: 307kcal
Ingredients
- 8 oz quartered strawberries
- 12 oz chopped asparagus spears
- 3 oz cooked chicken chopped into bite sized pieces
- 1 tbsp Pompeian balsamic vinegar
- 1 tbsp Dijon mustard
- pink salt to taste
Instructions
- 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
Nutrition
Calories: 307kcal | Carbohydrates: 34g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 247mg | Potassium: 1229mg | Fiber: 12g | Sugar: 20g | Vitamin A: 2572IU | Vitamin C: 152mg | Calcium: 128mg | Iron: 9mg
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