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
How to Make It
Step 1
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.
Step 2
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.
Suggested Pairing
A round, fruity California Chardonnay will complement the smoky chicken.