Balsamic Dijon Chicken Strawberry Asparagus Salad

  • Cooked Chicken (your serving size)
  • 8 oz Strawberries (quartered)
  • 12 oz Asparagus Spears (chopped)
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • Pink Salt (to taste)
  • Black Pepper (to taste)

  1. Cut chicken into bite-sized pieces.

  2. Steam asparagus, drain and rinse with cold water until chilled.

  3. Stir in strawberries then transfer onto a plate.

  4. Combine vinegar and mustard into a small bowl.

  5. Pour dressing over the salad.

  6. Sprinkle with pink salt.

Only use 1 tbsp of balsamic vinegar.