Try this delectable salad inspired by Giada de Laurentiis of the Food Network. Quick, rich in antioxidants, Kimkins friendly and very pretty to boot!

Ingredients (serves 4-6)

1 carton button mushrooms, sliced
1 bunch asparagus, sliced into 3-inch pieces
4 oz frozen artichoke hearts, thawed2 cups diced chicken or chunk Albacore
1 cup cherry tomatoes, halved (optional)
1 Tbsp olive oil
1 Tbsp fresh tarragon, minced
1 shallot, minced
1 clove garlic, minced
1/2 teaspoon salt & black pepper

Warm the oil in a large skillet over medium-high heat. Add the shallot and garlic and cook until tender, about 2 minutes.

Add the mushrooms and cook until golden, about 5 minutes. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes. Turn off the heat and add the tomatoes, tarragon, salt and pepper.

Mix together briefly and serve over fresh baby spinach or frisee salad for a delicious weekend lunch or on a Mother's Day buffet.