Parmesan Crusted Asparagus and Chicken Salad

Parmesan Crusted Asparagus with Chicken
Serves 2

2 Chicken Breast (boneless skinless)
1 bundle asparagus 
1 cup grape tomatos 
4-5 cups dandelion spinach mix
1 cup cubed Monterey jack cheese with jalapinos 
Chopped Cashews 

Marinade/Sauce for Chicken:

2/3 cups Knorr cream of vegetable soup pkg.
1/2 cups veg oil 
1/8 cup lemon juice
1/8 cup sugar 
1/8 cup honey 
1/8 cup milk 

Dressing:

1 tbsp Knorr cream of vegetable soup pkg.
1/8 lemon juice 
1/8 cup veg. oil 
1/8 cup sugar 
2 tbsp honey 

In a 9x9 lasagna pan add chicken breast and sprinkle with 1/3 of the 2/3 Knorr vegetable soup mix.Then use the remainder of the soup mis and add all other ingredients together in a small bowl and poor over chicken. Place chicken in fridge for 1 hour. 
When you take the chicken out of pan to grill do not remove sauce/marinade. 
Grill each side of chicken on 400 degree grill (5 mins on each side) then place back in marinade pan and cook in 350 degree oven for 30- 40 mins. Make sure chicken is fully cooked before serving.

Asparagus: On a greased cookie sheet add chopped asparagus and sprinkle with 1/2 cup parmesan cheese, 1/8 cup bread crumbs, sea salt, and 1/8 cup garlic powder. Cook in 400 degree oven for 15 mins and then let cool slightly. 

To plate:
Add dandelion mix, and then your asparagus and grape tomatoes. then add sliced chicken and cubed Monterey jack cheese and sprinkle with parmesan cheese. Add chopped cashews. Drizzle your dressing over salad. Always stir your dressing well before adding to salad.