Chicken salad with asparagus and sun-dried tomato dressing from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Rutabaga on June 06, 2017

    I made only the dressing from this recipe. Although I didn't have a full half cup of sun-dried tomatoes, I used the oil from the tomato jar, so the dressing still had plenty of flavor. It was a tasty topping for a hearty salad of leaf lettuce, olives, marinated artichokes, cherry tomatoes, roasted chickpeas, sweet peppers, and feta.

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