Chicken Salad and Asparagus

What You'll Need

4 tbsp extra virgin olive oil
½ tsp sugar
2 tbsp raspberry vinegar
1/3 cup thinly sliced sun-dried tomatoes in olive oil, drained
9 oz asparagus spears, each cut into 3 pieces
4 skinless boneless chicken breasts, cut into 1/2in wide strips
1 garlic clove, finely chopped
1 small head radicchio, washed and torn into small pieces
Salt and pepper to taste

Instructions: Heat half of the olive oil in a large frying pan. Add the chicken strips, sun-dried tomatoes and garlic and stir. Season with salt and pepper. Cook and stir until the chicken is done and no longer pink inside, about 5 minutes.

In the meantime, arrange the radicchio in a large salad bowl. Remove the chicken mixture from the frying pan with a slotted spoon and place on top of the radicchio. Stir-fry the asparagus pieces in the remaining fat until almost tender and add to the radicchio. To make the dressing, mix together 2 tbsp oil, raspberry vinegar and sugar in a bowl. Pour into the pan with the remaining fat and stir until hot. Pour over the radicchio/chicken salad, toss gently and serve immediately.