1. Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl. 2. Set aside. 3. Heat oil in a large frypan. 4. Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once. 5. Transfer from frypan to a serving platter, cover and keep warm. 6. Add asparagus and carrot to skillet. 7. Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter. 8. Stir dressing mixture, add to frypan. 9. Cook and stir for 1 minute, scraping up browned bits. 10. Drizzle dressing over chicken and veggies. 11. Sprinkle with tomato. ---------------------------------------------------------------------------
Nutrition
Ingredients
