1 whole roasted chicken, white meat sliced and cut into bite size chunks
1 cup shaved cheddar cheese
1 red pepper, sliced and chopped
1 bunch of asparagus, steamed and chopped
4 kale leaves, stemmed and chopped
1/2 cup of olive oil
1 tablespoon dried basil
1 large clove of garlic, minced
1/4 red wine vinegar
pinch of salt
pinch of pepper
In a tall, lidded pot, place two inches of water. Tie asparagus into a bundle with string and place in pot upright, with stems at the bottom Cook for 3- 8 minutes depending on thickness of asparagus. Remove from water and set aside.
Chop chicken meat and place in a large mixing bowl. Shave cheese, cut asparagus into bite size pieces like chicken. Chop red pepper. Combine chicken, cheese, asparagus, red pepper into bowl, gently mix. Drizzle desired dressing into salad. Combine.
Arrange chopped kale on plates and then spoon chicken salad over top and serve.