Add the seasoned chicken and cook 4-6 minutes on both sides until well browned and cooked through. Remove from skillet and dice into small, bite-size pieces.
If you’re prepping this salad ahead of time, make sure to stack it using a quart sized mason jar, starting with the vinaigrette at the bottom, followed by the harder vegetables like the tomatoes and asparagus, keeping the more delicate greens and cheese for the top. Or you could toss it all together without the salad dressing and then drizzle it over when you’re ready to enjoy.
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