At his brand-new Honolulu restaurant, Chef Mavro, George Mavrothalassitis prepares this extraordinarily simple salad with smoked duck, which you can use here instead of the chicken. More Terrific Salads
In a medium saucepan of boiling salted water, cook the asparagus until just tender, about 4 minutes. Drain, refresh under cold water and pat dry with paper towels. Cut the asparagus into 2-inch pieces.
In a small bowl, combine the olive oil, vinegar, shallots, mustard, five-spice powder, salt and pepper. In a large bowl, toss the mixed greens, sliced chicken, tomatoes and asparagus. Add the dressing, toss well and serve.
A round, fruity California Chardonnay will complement the smoky chicken.