French-Inspired Chicken and Asparagus Salad with Dijon Vinaigrette

Pat chicken breasts dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). Remove chicken from skillet and let rest for 5 minutes, then slice into thin strips.

While chicken cooks, add asparagus to the same skillet. Cook for 5-7 minutes, stirring occasionally, until tender-crisp. Remove from heat and cut into 1-inch pieces.

In a small bowl, whisk together Dijon mustard, white wine vinegar, 3 tablespoons extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.

In a large bowl, combine mixed greens, sliced chicken, and asparagus pieces.

Drizzle the Dijon vinaigrette over the salad ingredients and toss gently to coat.

Serve immediately.