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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start by searing the chicken if using. Make the dressing. Slice the asparagus, strawberries and have the remaining ingredients on stand-by. If serving with French bread (excellent for scooping up the residual dressing on your plate) warm it up just before serving. Toss the salad and serve.
Just prior to searing the chicken it is dipped in a little flour. Use brown-rice, whole wheat or even white flour to give it a lovely, nearly crispy crust.
Balsamic drizzled on strawberries is a heavenly gourmet treat especially on top spinach, tossed with asparagus and creamy goat cheese. Sweeten the balsamic dressing as much as you like to your personal taste. Because the asparagus is left raw, select the thinnest you can find. If you can only find thick asparagus or prefer it cooked through, steam it until tender.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
