5 asparagus spears, cut into 2 inch pieces
2 T Kraft Sun-Dried Tomato Vinaigrette Dressing
½ cup chopped cooked chicken
1 oz Kraft Monterey Jack Cheese, cubed
1 tomato, cut into wedges
Place asparagus on microwavable plate with ¼ cup water; cover and microwave on high for 1 minute.
Spoon dressing into individual sald bowl
Top with chicken, cheese, asparagus and tomato.
Makes 1 serving
(I use grape tomatoes and a whole bundle of asparagus cut up and cook for 3 minutes and then drain off the water. The chicken is not necessary.)
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