Chicken & Asparagus with Tarragon Dressing on Spring Greens | Gold'n Plump

Ingredients

• 3/4 cup low-fat mayonnaise
• 3 tablespoons white wine vinegar
• 3 tablespoons snipped chives
• 3 tablespoons finely chopped fresh tarragon or 1 tablespoon dried tarragon leaves
• 2 garlic cloves, minced
• 1 teaspoon salt
• 4 (2-inch) small red potatoes, cut into 1/4-inch slices
• 3/4 pound (about 2 cups) asparagus, cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 cups spring salad greens
• 1 cup grape tomatoes, cut in half
• 1/4 cup pine nuts, toasted