Spring Salad with Roast Chicken

Name: Spring Salad with Roast Chicken
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Global
Ingredients: 5 asparagus spears, cut into 2-inch pieces; 118 milliliters chopped cooked chicken; 28 grams KRAFT Monterey Jack Cheese, cubed; 2 Tbsps KRAFT Sun Dried Tomato Vinaigrette Dressing; 1 tomato, cut into wedges

Spring Salad with Roast Chicken is a gluten free and primal main course. One portion of this dish contains approximately 28g of protein, 19g of fat, and a total of 326 calories. This recipe serves 1. This recipe covers 23% of your daily requirements of vitamins and minerals. It is perfect for Spring. A mixture of asparagus spears, chicken, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sun dried tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes around 5 minutes.