Succulent Chicken Asparagus Salad (Warm Or Cold) - cooking recipe

Ingredients

4 frozen boneless chicken breast halves
2 lbs fresh asparagus
dried thyme
salt
pepper, freshly ground
olive oil, extra virgin
balsamic vinegar, the good stuff
fresh parsley, finely chopped
fresh thyme, finely chopped
1 small jalapeno pepper, finely chopped

Preparation

Roast the frozen chicken on a rack in a 400f degree oven,'til cooked through and slightly browned on top, about 1 hour.
While still hot, slice in half inch strips.
Arrange strips on a serving platter.
While the chicken is roasting, snap off the tough ends of asparagus and place the asparagus in a steamer.
Sprinkle with dried thyme, salt and freshly ground pepper.
Steam asparagus 5 minutes,'til tender crisp.
Arrange the asparagus spears on the platter intermingled with the chicken.
Drizzle platter with olive oil and balsamic vinegar.
Sprinkle with chopped parsley, thyme, jalepino, salt and freshly ground pepper.
Serve immediately, warm or serve cold, refrigerate, lightly covered with plastic film for up to 3 hours.
Cooking the chicken from frozen keeps it very succulent and tender.