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Prep and Cook Time:
20 min.

1 pound asparagus, cut into 1-inch pieces
3/4 cup Italian dressing
2 tablespoons sesame oil
3 tablespoons soy sauce
1-1/2 teaspoons grated gingerroot
1/3 cup green onions
2 cans (15-oz.) pinto or black beans, rinsed and drained
1 pound fresh boneless, skinless chicken breasts, broiled or grilled, and shredded
6 cups spinach leaves, rinsed
2 tablespoons sunflower kernels

Steam asparagus until crisp-tender, about 3 minutes. Set aside to cool.
Whisk together Italian dressing, sesame oil, soy sauce and ginger in a small bowl.
Combine beans, chicken, asparagus and green onion in a large bowl.
Drizzle with Sesame Dressing and toss to coat. Arrange spinach on plates; spoon bean mixture on top and sprinkle with sunflower kernels.

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