Basil Parmesan Warm Chicken Salad

• 2 tablespoons butter
• 1 package (6 oz.) Grilled Chicken Breast Strips
• 5 cups Romaine Lettuce
• 1/3 cup chopped red pepper
• 1 cup cooked asparagus pieces
• 2 tablespoons minced shallots
• 1/4 cup toasted almonds
• 1/4 cup Bernstein’s Basil Parmesan Dressing

Over low heat, melt 2 tablespoons butter in medium-sized skillet. Cook red pepper, asparagus, shallots and tarragon over medium heat until vegetables are tender, about 5 minutes. Set aside. Place romaine lettuce on a large platter, add chicken strips and vegetable mixture. Sprinkle with almonds and serve immediately.

Notes:
Makes 5 Servings