From the April/May 2018 issue
Serves 4


For the salad:

  • 1 pound boneless skinless chicken breasts
  • 1 pound asparagus, ends trimmed
  • 3 tsp extra-virgin olive oil, divided use
  • 3 tsp balsamic vinegar, divided use
  • 1/2 tsp smoked paprika
  • Sea salt and black pepper, to taste
  • 4-6 cups baby spinach
  • 1/4 cup thinly sliced red onion rings (from about 1/2 small red onion)

For the dressing:

  • 1/3 cup extra-virgin olive oil
  • 2 TBSP fresh lemon juice
  • 2 TBSP fresh lime juice
  • 2 TBSP fresh orange juice
  • 2 TBSP

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