Asparagus and Chicken Salad with Ginger Dressing

Ginger Vinaigrette:

1 shallot, finely diced, about 2 Tbsp.
3 Tbsp. rice vinegar
2 Tbsp. brown sugar
1 Tbsp. Dijon mustard
1 pinch cayenne (you choose: big or small pinch)
1 Tbsp. grated fresh ginger
1 garlic clove, minced
2 tsp. sesame oil
1/4 cup vegetable oil


1 lb. asparagus
1 serrano or jalapeƱo pepper, thinly sliced (optional)
1/4 cup roasted peanuts, crushed
2 cups rotisserie chicken breast, cubed
1 lime, cut into wedges
Salad greens: baby spinach, baby kale and/or baby bok choy
Cilantro leaves, chopped (optional)

To make the vinaigrette, combine ingredients in a jar, shake and let steep for several minutes.

Bring a saucepan of water to a boil. Snap off tough ends of asparagus and cut each spear into 2-inch lengths. Place asparagus into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry with paper towels.

To make the salad, put asparagus into a salad bowl. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.

Mound salad greens on a platter and arrange asparagus on top. Place chicken over asparagus. Drizzle on a little more vinaigrette and squeeze salad with fresh lime juice. Garnish with optional cilantro.

Serves 4
WW Points per serving: 10