Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, stir together salad dressing, vinegar, honey and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to the pan; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to the pan. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to the serving platter.
Stir remaining dressing mixture; add to pan. Cook and stir for 1 minute, scraping up browned bits from bottom of pan. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato.