| 8 oz | Fresh asparagus, bias sliced into 1 1/2-inch pieces |
| 4 | Medium skinless, boneless chicken breast halves (12 ounces total) |
| 1/2 tsp | Paprika |
| 1/2 tsp | Onion salt or garlic salt |
| 1/4 tsp | Pepper |
| | Non-stick spray coating |
| 3 cup | Torn iceberg lettuce |
| 3 cup | Torn romaine or leaf lettuce |
| 2 cup | Torn fresh spinach |
| | Medium cucumber, thinly sliced |
| 1/2 cup | Sliced green onions |
| 2 | Medium tomatoes, cut into wedges |
| | Pesto Dressing |
| 1/4 cup | Fat-free mayonnaise or salad dressing |
| 1/4 cup | Fat free skim or 1% lowfat milk |
| 1 tbsp | Refrigerated purchased pesto |
Blanch asparagus by immersing in boiling water for 1 minute; drain well. Cool.
Rinse chicken; pat dry with paper towels. Combine paprika, onion or garlic salt, and pepper. Rub paprika mixture onto both sides of chicken. Spray a cold large skillet with non-stick coating. Heat skillet over medium heat. Cook chicken in hot skillet over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once.
Meanwhile, in a large bowl, toss together greens, cucumber, green onions and asparagus. Divide greens mixture among four dinner plates. Arrange tomato wedges on top of greens. Using a sharp knife, slice hot chicken breasts at 1/2-inch intervals, keeping the shape of the chicken breasts. Place one breast half on top of greens on each plate. Drizzle Pesto Dressing over salads. Serve immediately. Makes 4 servings.
For the Pesto Dressing, in a small mixing bowl, stir together all ingredients until well mixed. Cover and refrigerate until serving time.