Chicken, Red Potato, and Asparagus salad with Toasted Almonds

Chicken, Red Potato, and Asparagus salad with Toasted Almonds(Adapted from CL)

1/3 cup coarsely chopped fresh parsley
2 1/2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon whole-grain mustard
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
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1 pound small red potatoes
1 teaspoon salt
1/2 pound trimmed asparagus
2 cups cubed cooked chicken
2 tablespoons chopped red onion
10 ounces baby salad greens
1/4 cup sliced toasted almonds

For the dressing - whisk together the first 8 ingredients in a small bowl.

In a large saucepan, add red potatoes and cover with water. Add 1 teaspoon salt to pan and bring to a boil. Simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 2-4 minutes or until crisp-tender. Drain and rinse with cold water.

Quarter potatoes into a large bowl and add asparagus, chicken, onion, and greens. Drizzle with dressing; toss gently to coat. Sprinkle with almonds.

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