Warm Rotisserie Chicken and Asparagus Salad

1.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.

2.Heat a large skillet over medium-high heat. Add a splash of oil if needed, then add the asparagus and broccoli florets. Sauté for 5 to 7 minutes until tender-crisp and slightly charred.

3.Reduce heat to low and add the shredded rotisserie chicken to the skillet with the vegetables. Toss gently for 1 to 2 minutes until the chicken is warmed through.

4.Place the fresh baby spinach in a large mixing bowl. Pour the warm chicken and vegetable mixture directly over the spinach to lightly wilt the leaves.

5.Drizzle the prepared dressing over the salad and toss everything together until well combined.

6.Transfer to serving plates and top immediately with the crumbled feta cheese before serving.