Grilled Chicken and Bread Salad

  • 8 oz. broccoli -- cut into bite-sized pieces
  • 8 oz. asparagus -- cut into bite-sized pieces
  • 1 large red pepper -- diced
  • 12 oz. fresh baby spinach
  • 2 green onions -- sliced
  • 2 c. cubed coarse bread -- I like day-old sun-dried tomato bread
  • 1 grilled chicken breast -- shredded into bite-sized pieces
  • 2/3 c. salad dressing -- choose your favorite or make your own

Place the broccoli and asparagus into a steamer basket and steam for approximately 6 minutes or until the vegetables are crisp-tender. Plunge them into cold water to stop the cooking process and cool them.

Meanwhile, combine the red pepper, baby spinach, onions, bread and chicken breast in a large bowl. Add the drained vegetables and salad dressing and toss to mix. Serve immediately -- the longer you wait, the soggier the bread will become.

  • Yields: 2-3 main course servings
  • Preparation Time: 20 minutes
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