As more summer produce appears in the market or your garden, you can make this main dish salad with just about anything. Roast or grill quartered beets, halved Roma tomatoes, sliced eggplant, sweet bell peppers or long slices of zucchini.
Heat oven to 425°F. Place chicken, asparagus, and mushrooms on large rimmed baking sheet. Evenly drizzle with 2 tablespoons oil; season with salt and pepper.
Roast chicken and vegetables about 25 minutes, turning chicken once and stirring vegetables occasionally, until chicken is no longer pink in center and vegetables are very tender. Cook to internal temp of 165°F.
Shred chicken in to bite-size pieces. Arrange on top of greens with warm asparagus and mushrooms. Mix vinegar with remaining 1 tablespoon oil; drizzle over salad. Top with blue cheese.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.