Chicken, Asparagus And Balsamic Salad

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Washington Post


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2 tablespoons balsamic vinegar

2 teaspoons Dijon-style mustard

Salt and freshly ground black pepper

6 tablespoons olive oil

Freshly ground black pepper

Large pinch finely chopped fresh rosemary leaves

1 pound boneless, skinless chicken breasts

1/2 large red onion, cut into thin, moon-shaped slices

2 tablespoons olive oil , for brushing

12 to 16 ounces asparagus, ends trimmed

1 bell pepper (preferably red, orange or yellow), stemmed and seeded and thinly sliced

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