Chicken And Asparagus Salad - cooking recipe

Ingredients

2 bunches asparagus, trimmed and cut into 2-inch lengths
1 1/2 cups shredded roast or rotisserie chicken
8 oz cherry tomatoes, halved
4 oz arugula leaves
1/2 cup pine nuts, toasted
1/2 cup crumbled feta cheese
None None FOR THE LEMON DRESSING
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp maple syrup
2 tsp wholegrain mustard
1/2 small clove garlic, crushed

Preparation

Bring a large saucepan of salted water to a boil on high heat. Blanch asparagus for 30-60 seconds or until almost tender. Drain and rinse under cold water.
For the dressing, whisk all ingredients in a small bowl. Season to taste.
Combine asparagus, chicken, tomatoes, arugula and pine nuts in a large bowl. Drizzle with half the dressing and toss gently. Sprinkle with feta cheese. Serve with remaining dressing.