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A modest sodium recipe.

Chicken & Roasted Asparagus Panzanella Salad

1 pound (454g) asparagus, ends trimmed, cut diagonally into 2-inch (5cm) pieces
2 tablespoons (30mL) Mrs. Dash® Original Blend, divided
2 tablespoons (30mL) olive oil, divided
1 pound (454g) skinless, boneless chicken breast halves
1/2 seedless cucumber, peeled and sliced
1 1/2 cups (360mL) grape tomatoes
2 ounces (56g) coarsely chopped pitted kalamata or ripe olives
1 1/2 cups (360mL) country-style or Italian bread cut into 3/4-inch (1.85cm) cubes
2 tablespoons (30mL) balsamic vinegar
1 tablespoon (15mL) Mrs. Dash® Tomato Basil Garlic Blend

1. Preheat oven to 400°F (200°C).
2. In a roasting pan, toss asparagus with 1 tablespoon (15mL) oil and 2 tablespoons (30mL) Mrs. Dash® Original Blend. Roast until lightly browned and tender, about 10 to12 minutes, stirring once after 5 minutes.
3. Meanwhile, sprinkle chicken with remaining 1 tablespoon (15mL) Mrs. Dash® Original Blend. Spray large skillet with cooking oil spray, bring to medium-high heat. Add chicken and cook until browned on both sides, 5 minutes. Reduce heat, cover and simmer until no longer pink. Cut into bite size pieces.
4. In a large bowl, combine asparagus, cucumber, tomatoes, olives and bread. Toss to combine. In a small bowl whisk together remaining 1 tablespoon (15mL) olive oil, vinegar and Mrs. Dash® Tomato Basil Garlic Seasoning Blend. Add chicken pieces.
5. Pour mixture over salad and toss.

Serves 6. Serving Size: 8.17 ounces (231.65g)

Nutrititional Information Per Serving: Calories: 210; % of Calories from Fat: 37%; Total Fat: 9 g; Saturated Fat: 1 g; Unsaturated Fat: 7 g; Trans Fat: 0 g; Cholesterol: 44 mg; Sodium: 262 mg; Potassium: 520 mg; Carbohydrates: 13 g; Fiber: 3 g; Protein: 21 g

Recipe provided courtesy of Mrs. Dash®; Alberto-Culver Company. All rights reserved.