Instructions

1. 1

   Prep vegetables & chicken

   • Thinly slice the scallion white parts, and combine in a bowl with rice wine vinegar, lemon juice and a pinch of kosher salt. Let stand until ready to serve.
   • In medium bowl, toss together asparagus, 1 teaspoon cooking oil and a pinch of kosher salt.
   • Evenly spread asparagus in Zone 1 of Brava metal tray.
   • In same bowl, toss together green part of scallions, 1 teaspoon cooking oil and a pinch of kosher salt.
   • Evenly spread scallions in Zone 3 of metal tray.
   • Pat chicken breasts dry with paper towels.
   • Season chicken on both sides with salt.
   • Place chicken in Zone 2 of metal tray. Make sure thickest chicken breast is on left side of Zone 2.

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2. 2

   Roast vegetables & chicken

   • Slide metal tray into top shelf.
   • Select “Spring Chicken Salad” on your Brava touchscreen and follow instructions.
   • After plugging in TempSensor, insert it horizontally through center of chicken breast.
   • While food cooks, prepare pesto.

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3. 3

   Make dressing and salad

   • Remove the scallion whites from liquid, reserve in small bowl. Whisk in mayonnaise, dijon mustard, 4 tablespoons extra-virgin olive oil and a pinch of kosher salt.
   • Tear Butter lettuce into bite size pieces, place in a bowl with scallion whites and radishes.
   • Remove Avocado core and skin and cut into 1” pieces, season with salt and pepper and reserve to lay on top of finished salad.

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4. 4

   Finish & serve

   • When your food is done, remove scallions, chop and add to dressing.
   • Cut asparagus into 1” pieces, add to contents of Butter lettuce bowl with dressing and divide between 2 plates. Scatter avocado across the top.
   • Cut chicken crosswise into slices and place on top of salad.
   • If desired, sprinkle chicken with flaky sea salt.

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