Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 192 (60%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||28 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 45.6mg||14 %|
|Sodium 476.4mg||16 %|
|Potassium 912mg||24 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 7.4g|
|Protein 23.2g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 320
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