Kristi's Asparagus Vinaigrette

This recipe is so adaptable and versatile that you can basically do anything with it! Not to mention delicious.  Not only can Kristi lift, the girl can cook. And take good photos. This is how we do:

Kristi's dish is originally a vegetarian dish, but you can add some protein if you want! That's what I chose to do so I could turn in more into an entree than just a side. I've really enjoyed this recipe quite a bit and have made it already twice, it has already been requested for me to make at Shabbat dinner (Friday night dinner) with my family.  Both times I've made it, I've made it differently!

Recipe after the jump!

Kristi's Asparagus Vinaigrette

Adapted from Kristi's recipe from the Crossfit Vortex Paleo Recipe Book

Ingredients:

- 1 bunch of fresh asparagus, washed and trimmed
- 1 ripe avocado, cut into small cubes
- 2 chicken breast, cut into small pieces
- 1 Tblsp fresh lemon juice
- 1 red onion, finely chopped
- 1 cup red pepper, finely chopped

Vinaigrette Number 1 (Photo with Red Pepper, above):

- 2-3 Tblsp Balsamic Vinegar
- 1 Tblsp Dijon Mustard
- 3 Tblsp Olive Oil
- Pepper to taste

Vinaigrette Number 2 (Photo with Yellow Pepper, below):

- 1 Tblsp Balsamic Vinegar
- 1 Tblsp White wine vinegar
- 1 Tblsp Dijon mustard
- 3 Tblsp Olive Oil

Instructions
I just realized that I had a different instructions for both recipes, the yellow pepper recipe will be written in italics if I did something differently. So please read the instructions first fully before getting started!

1) Prepare vinaigrette, put all ingredients in a small bowl and whisk well.
2) Bring large pot of water to a boil, add asparagus, return to a boil and cook until asparagus is tender crisp. Drain and plunge into cold water, drain well and set aside.
3) Cut chicken breast into small pieces, add to hot pan and cook throughly on both sides. Roughly 3-4 minutes on each size, depends on how large chicken pieces are. Once cooked, 3/4 of vinaigrette to chicken. Remove and set aside.
4) Chop red onion and yellow pepper and throw into pan with already cooked chicken for 5 minutes just to warm. Remove chicken and vegetables and add to asparagus. Add avocado. Top with the rest of vinaigrette and lemon juice.
4a) Chop red onion, red pepper and avocado and add to chicken and asparagus. Top with the rest of vinaigrette and lemon juice.

Recipe with Yellow Pepper & Vinaigrette 2

Recipe with Red Pepper & Vinaigrette 1